Save to Pinterest There's something magical about the moment when a dip transforms from separate ingredients into something that tastes like pure spring. I discovered green goddess dip by accident on a Tuesday afternoon, standing in my kitchen with a handful of herbs that needed using before they wilted, some Greek yogurt I'd bought on impulse, and zero plan. Twenty minutes later, I had something so vibrant and alive that my neighbor actually asked for the recipe—and she never asks for recipes.
I made this for a potluck once where the host mentioned she couldn't eat much due to food sensitivities, so I brought it as a joke—a dip that was just vegetables and herbs. Watching her come back three times and finish it almost single-handedly taught me that sometimes the simplest thing is exactly what people need. She texted me the next week asking if I'd made it again.
Ingredients
- Mayonnaise: The creamy foundation that carries all those bright herbs without drowning them—use a good quality one if you can, it makes a real difference in the final taste.
- Greek yogurt: Whole milk is worth seeking out here because it gives you body and tanginess that low-fat versions just can't deliver.
- Sour cream: A small amount adds depth and keeps things from feeling too virtuous.
- Fresh parsley: The backbone of green goddess—it should be the largest herb presence or the whole thing tastes like something else.
- Fresh chives: These give you a gentle onion whisper without the aggressive bite of raw onion.
- Fresh tarragon: If you've never cooked with it, this is the dip that will change your mind about this subtle, anise-forward herb.
- Fresh basil: Just a touch because basil can take over if you're not careful.
- Fresh dill: Optional but I always add it because those little feathery leaves catch the light and make the dip look even more alive.
- Scallions: Chopped fine so you get the mild sweetness without chunks.
- Garlic: One small clove is all you need—this isn't a garlic dip, it's an herb dip with garlic as a supporting player.
- Lemon juice: Freshly squeezed makes an actual difference in brightness, bottled never quite gets there.
- Capers: A salty, briny counterpoint that makes everything else taste more itself.
- Kosher salt and black pepper: Season as you go, especially at the end when you can actually taste it.
Instructions
- Start with your creamy base:
- Combine the mayo, yogurt, and sour cream in your food processor or blender. This is your canvas, and it should be smooth and homogenous before you add anything else.
- Layer in all the bright flavors:
- Add the parsley, chives, tarragon, basil, dill, scallions, garlic, capers, lemon juice, salt, and pepper. Don't overthink the order—it all goes in together.
- Blend until it's that vibrant green:
- This takes maybe a minute, stopping to scrape down the sides so you're actually incorporating all those herbs and not just leaving them stuck to the container. The color should make you actually excited to eat it.
- Taste and adjust:
- This step separates people who follow recipes from people who cook. Taste it now—is it bright enough, salty enough, does it sing? Add more lemon if it feels flat, more salt if the herbs taste muted, more of whatever was missing.
- Chill for at least 30 minutes:
- I know you want to eat it immediately, but those flavors actually need time to get to know each other. Cover it and let it sit in the fridge while you prepare whatever you're serving it with.
Save to Pinterest The first time someone used this as a sandwich spread instead of a dip was the moment I realized I'd made something truly useful. She just grabbed a spoon, slathered it on some good bread with tomato slices, and that was lunch. That's when I stopped thinking of it as a party dip and started thinking of it as a flavor delivery system for whatever you happen to have on hand.
What Makes This Different
Most herb dips lean too hard on mayo and taste like mayo with some green flecks in it. This one flips that ratio so the herbs are actually the star and the creamy base is there to help them shine. The Greek yogurt and sour cream combination keeps it from feeling heavy, and the capers add a salty complexity that makes people ask what's in it.
How to Serve It
Vegetables are the obvious choice—snap peas, carrots, celery, cucumber, radishes, whatever is in season—but don't stop there. I've used it on grilled chicken, swirled it into soups, spooned it onto roasted potatoes, and spread it on sandwiches. The brightness works as a counterpoint to almost anything rich or savory.
Storage and Make-Ahead Tips
This dip actually gets better in the first day as the flavors meld, and it keeps for up to three days in an airtight container. You can make it the morning of a party and forget about it, which is always a win. For a vegan version, swap in plant-based mayo and your favorite non-dairy yogurt, and honestly it's just as good.
- If you want to make it ahead, store it in a covered container and stir it right before serving because it can look a little separated if it's been sitting.
- Double or triple the recipe if you're feeding a crowd—it holds up to scaling beautifully.
- Fresh herbs are non-negotiable here, but you can substitute based on what you can find or prefer.
Save to Pinterest This is the kind of dip that makes you feel like you're offering something special without actually feeling like you cooked. It tastes like you cared, which I suppose you did.
Common Recipe Questions
- → What herbs are used in this dip?
The dip features fresh parsley, chives, tarragon, basil, and optionally dill for added flavor complexity.
- → Can I make this without dairy?
Yes, you can substitute plant-based mayonnaise and yogurt to create a dairy-free version.
- → How should the dip be stored?
Store the dip in an airtight container in the refrigerator for up to three days to maintain freshness.
- → What is the best way to blend the ingredients?
Use a food processor or blender to combine all ingredients until smooth and evenly mixed.
- → What foods pair well with this creamy herb blend?
This blend complements fresh vegetables, chips, roasted potatoes, or works well as a spread on sandwiches.