Green Goddess Creamy Dip (Printable)

Creamy, fresh herb blend with tangy yogurt and lemon, perfect for veggies or as a spread.

# What You 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 fresh 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 - Add parsley, chives, tarragon, basil, optional dill, scallions, garlic, capers, lemon juice, salt, and pepper to the base mixture.
03 - Process the mixture until smooth and vibrant green, scraping down the sides as necessary. Taste and adjust seasoning if needed.
04 - Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Present chilled with fresh vegetables, chips, or as a sandwich spread.

# Expert Tips:

01 -
  • It comes together in 10 minutes with zero cooking, so you can make it while your guests are still in the driveway.
  • Fresh herbs do all the heavy lifting—the flavor tastes homemade in a way store-bought dips never quite achieve.
  • It works with literally anything you want to dip into it, from crudités to leftover grilled chicken.
02 -
  • Don't skip the chilling time—I learned this the hard way when I tried to serve it immediately and it tasted a bit sharp and disconnected.
  • Fresh herbs are non-negotiable here; dried herbs will give you something that tastes like a spice cabinet instead of a garden.
  • Freshly squeezed lemon juice makes a visible difference in both taste and color—bottled won't cut it.
03 -
  • Chop your herbs by hand instead of mincing them fine—you want little flecks of green throughout, not a puree.
  • Taste as you go, especially with the salt and lemon, because these two control whether the dip tastes fresh or flat.
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