Green Goddess Creamy Herb Dip (Print Version)

Creamy, herb-packed blend with tangy yogurt and bright lemon, ideal for veggies, chips, or spreads.

# What You’ll Need:

→ Dairy & Base

01 - ½ cup mayonnaise
02 - ½ cup plain whole milk Greek yogurt
03 - 2 tablespoons sour cream

→ Fresh Herbs

04 - ½ cup fresh parsley leaves
05 - ¼ cup chopped fresh chives
06 - ¼ cup fresh tarragon leaves
07 - 2 tablespoons fresh basil leaves
08 - 1 tablespoon fresh dill (optional)

→ Aromatics & Flavor

09 - 2 scallions, chopped
10 - 1 small garlic clove
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 teaspoons drained capers
13 - ½ teaspoon kosher salt
14 - ¼ teaspoon freshly ground black pepper

# How to Make It:

01 - Place mayonnaise, Greek yogurt, and sour cream into a food processor or blender.
02 - Incorporate parsley, chives, tarragon, basil, dill if using, scallions, garlic, capers, lemon juice, salt, and pepper.
03 - Process the mixture until it is smooth and vibrant green, scraping down the sides as needed. Taste and adjust seasoning if necessary.
04 - Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes before serving.
05 - Enjoy with fresh vegetables, chips, or as a spread on sandwiches.

# Additional Tips::

01 -
  • It tastes restaurant-quality but comes together faster than you can chop the herbs.
  • The brightness of fresh herbs over any mayo-heavy base means your guests will actually taste something exciting instead of just creamy.
  • It's naturally vegetarian, gluten-free, and impressive enough to bring to any gathering without apology.
02 -
  • Don't blend it into baby food—there's a sweet spot between chunky and completely smooth where the texture actually feels good to eat.
  • The herbs will continue to flavor the dip as it sits, so when you taste it before chilling, remember it will taste even more herbaceous tomorrow.
03 -
  • Chop your herbs just before blending so they're at their brightest and most fragrant.
  • If the dip tastes one-note or flat, a pinch more lemon juice or a tiny squeeze of garlic is usually the answer.
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