Green Goddess Creamy Herb Dip (Print Version)

Creamy blend of fresh herbs, yogurt, and lemon for a vibrant, flavorful dip that complements veggies and snacks.

# 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 fresh chopped 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 Steps:

01 - Place mayonnaise, Greek yogurt, and sour cream in a food processor or blender.
02 - Incorporate parsley, chives, tarragon, basil, dill if using, scallions, garlic, capers, lemon juice, salt, and pepper.
03 - Process until mixture is smooth and uniformly green, scraping down sides as needed. Taste and adjust seasoning if necessary.
04 - Transfer to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to develop.
05 - Present chilled alongside fresh vegetables, chips, or use as a spread.

# Expert Advice:

01 -
  • It comes together in ten minutes with no cooking, meaning you can make it while guests are still on their way.
  • The flavor deepens as it sits, so you can prep it ahead and let the fridge do the work for you.
  • It tastes like summer in a bowl, but works just as well in January when you need a little green on the table.
02 -
  • Fresh herbs are non-negotiable here—dried herbs will turn this into something that tastes like the back of a spice cabinet instead of a garden.
  • Squeeze your own lemon juice if you can; bottled lemon juice adds a chemical note that a food processor can't cover up, no matter how much you blend.
  • Taste before serving, and taste after it's chilled—cold mutes flavors, so you might need a little more salt or lemon than your palate suggests at room temperature.
03 -
  • If your dip separates slightly during storage, give it a good stir before serving—this is totally normal and doesn't mean anything went wrong.
  • For a thicker consistency that's better for spreading, reduce the Greek yogurt slightly and add more herbs; for something pourable enough for veggie platters, add an extra tablespoon of yogurt.
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