Save to Pinterest The first time I made Green Goddess dip, I was hosting last-minute drinks and realized I had nothing to serve. A quick raid of my herb garden turned up more parsley and chives than I knew what to do with, and something magic happened in the blender.
My friend Sarah actually accused me of buying it from a gourmet deli, which I took as the highest compliment. Now it is my go-to whenever someone says they are stopping by.
Ingredients
- ½ cup mayonnaise: Use real mayo here, it creates that velvety base that makes the dip feel luxurious
- ½ cup Greek yogurt: Whole milk Greek yogurt adds tang and creaminess without making it too heavy
- 2 tablespoons sour cream: This is the secret ingredient that rounds everything out
- ½ cup fresh parsley leaves: Parsley provides the grassy backbone and that gorgeous green color
- ¼ cup fresh chives: Chives bring a mild onion flavor that pairs beautifully with the other herbs
- ¼ cup fresh tarragon leaves: Tarragon adds an anise-like sweetness that makes this dip distinctive
- 2 tablespoons fresh basil leaves: Basil contributes sweetness and depth
- 1 tablespoon fresh dill: Optional but worth it if you have it growing in your garden
- 2 scallions: These add a fresh allium kick without being overpowering
- 1 small garlic clove: One clove is plenty because it will be eaten raw
- 2 tablespoons lemon juice: Fresh lemon juice cuts through the richness and brightens everything
- 2 teaspoons capers: Capers provide little bursts of salty tang throughout
- ½ teaspoon kosher salt: Start here and adjust to your taste
- ¼ teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference
Instructions
- Blend the creamy base:
- Combine the mayonnaise, Greek yogurt, and sour cream in your food processor or blender until smooth
- Add everything green:
- Add the parsley, chives, tarragon, basil, dill if using, scallions, garlic, capers, lemon juice, salt, and pepper
- Process to vibrant green:
- Blend until completely smooth, scraping down the sides as needed to incorporate all the herbs evenly
- Taste and tweak:
- Scoop a small spoonful to taste and adjust the salt, pepper, or lemon juice as needed
- Let it rest:
- Transfer to a bowl, cover, and refrigerate for at least thirty minutes so the flavors can meld and deepen
Save to Pinterest This dip became a regular at our summer barbecues after my brother started requesting it specifically. Now it is not a party unless the green goddess makes an appearance.
Make It Your Own
The beauty of this recipe is how forgiving it is. I have made it with whatever herbs are overtaking my garden, and it always works. Cilantro or mint can stand in for basil or tarragon depending on what you have or what you are serving it with.
Serving Ideas
Beyond the usual vegetable platter, try spreading this on sandwiches instead of mayo. It is incredible on roasted vegetables, and I have even served it alongside grilled salmon where it feels almost restaurant-worthy.
Storage and Prep
This dip keeps beautifully in the fridge for three days, though the color may darken slightly. The flavor actually improves overnight as the garlic mellows and the herbs marry together.
- Make it up to two days before a party to save yourself stress
- If the herbs seem wet after washing, pat them dry before blending
- Bring it to room temperature for twenty minutes before serving
Save to Pinterest Whether for a party or just a Tuesday afternoon snack, this dip has a way of making everything feel a little more special. Happy dipping.
Recipe FAQs
- → Can I use different herbs in this dip?
Yes, herbs like cilantro or mint can replace basil or tarragon to suit your taste preferences.
- → Is chilling the dip necessary?
Chilling helps the flavors meld and improves the overall taste and texture.
- → What can I use instead of mayonnaise?
Plant-based mayonnaise works well for a vegan-friendly version without compromising creaminess.
- → How long does this blend stay fresh?
Stored in an airtight container in the fridge, it lasts up to 3 days.
- → What dishes pair well with this creamy blend?
It complements fresh vegetables, chips, roasted potatoes, and grilled chicken perfectly.