Pin It The first time I made this dip was on a random Tuesday when my fridge was overflowing with fresh herbs from the farmers market. I'd bought way too much basil, tarragon, and chives in a moment of optimistic cooking ambition, and they were starting to wilt. Rather than let them go to waste, I threw them into a blender with some yogurt and mayo, and something magical happened—the whole mixture turned this brilliant, almost glowing green. My partner walked into the kitchen and asked what I was making, and I honestly had no idea, but we tasted it and couldn't stop. That happy accident became a dip that now shows up at every gathering.
I remember bringing a bowl of this to a potluck where someone had made a three-ingredient cheese dip, and I was genuinely nervous mine would look pretentious. Instead, people literally ignored the other dip and kept coming back for more green dollops. One friend asked for the recipe right there, mid-carrot, and I realized this wasn't just a way to use up herbs—it was something people actually wanted. That moment shifted how I think about simple, fresh food.
Ingredients
- Mayonnaise (½ cup): This is your creamy base, but use a good quality one if you can—it actually tastes like eggs and oil, not generic tang.
- Greek yogurt (½ cup, plain, whole milk preferred): The whole milk version gives you richness that low-fat yogurt simply won't; it also keeps the dip from being too acidic.
- Sour cream (2 tablespoons): Just enough to add a subtle tang and help everything bind together beautifully.
- Fresh parsley (½ cup): This is your workhorse herb—use the flat-leaf kind, and don't worry about being precise with the amount.
- Fresh chives (¼ cup, chopped): They add a delicate onion whisper that anchors all those other herbs without overpowering them.
- Fresh tarragon (¼ cup): If you can only find it in small amounts, that's fine—it's potent and worth seeking out.
- Fresh basil (2 tablespoons): The sweet, peppery kind you find in summer; winter basil can taste like disappointment, so adjust if needed.
- Fresh dill (1 tablespoon, optional): Add this if you want an even more herbaceous finish, though the recipe sings without it.
- Scallions (2, chopped): Use both the white and green parts—there's flavor in both.
- Garlic (1 small clove): One clove is truly enough; raw garlic gets louder as it sits, so resist the urge to double it.
- Lemon juice (2 tablespoons, freshly squeezed): Bottled won't give you the same brightness—fresh really matters here.
- Capers (2 teaspoons, drained): These tiny briny bursts give the dip unexpected depth and a professional touch.
- Kosher salt and black pepper: Start conservative, taste, then adjust—seasoning is personal.
Instructions
- Combine your creamy base:
- Add the mayo, Greek yogurt, and sour cream to your food processor or blender. Pulse a few times until they're mixed together—you're not looking for whipped, just combined and smooth.
- Add everything else:
- Throw in all the herbs, scallions, garlic, capers, lemon juice, salt, and pepper. Don't be shy with the green things; they're what make this special.
- Blend until gorgeous:
- Process until the mixture is completely smooth and that intense green color shows up. You'll see the herbs break down and distribute evenly, which is exactly what you want. Scrape down the sides once or twice to make sure nothing gets left behind in the corners.
- Taste and season:
- This step is non-negotiable—every lemon is different, every garlic clove has its own personality. Taste, adjust salt or lemon if needed, and trust your instincts.
- Chill before serving:
- Transfer to a bowl, cover it, and let it sit in the fridge for at least 30 minutes. This pause lets the flavors actually get to know each other and settle into something more cohesive than when you first blended it.
- Serve with whatever you like:
- Fresh vegetables, chips, crackers, or even a spoon if you're being honest with yourself about how good it is.
Pin It There's something about green dip that makes people smile in a way that fancy appetizers sometimes don't. I served this at a casual weeknight dinner once, and it became the thing people talked about for months—not because it was complicated, but because it was vivid, alive, and tasted like someone had actually thought about what goes into food. That's when I understood that simplicity done well is its own kind of magic.
The Herb Question
The beauty of this dip is that it's not precious about which herbs you use. If tarragon isn't at your market, swap in more parsley and chives. If you're a cilantro person, go ahead and break the rules—I've made batches with mint, with extra dill, with whatever was thriving in my garden that week. The key is using fresh herbs, not dried ones, because you need that bright, live flavor. Dried herbs will turn this into something sad and dusty. Start with what the recipe says, then make it yours the next time.
Make-Ahead and Storage
This dip actually gets better the longer it sits, as long as it's covered in the fridge. I've made it the morning of a party and been grateful all day that it was already done. It keeps for about three days, though the color will fade slightly—still delicious, just less Instagram-worthy. If you're bringing it somewhere, let it come to room temperature for 10 minutes before serving, because cold dip tastes a bit muted.
When You Want to Make It Your Own
Once you understand how this dip works, you can play with it. Some days I add a small handful of arugula for peppery depth, or a tablespoon of fresh tarragon instead of basil when I'm feeling different. The ratio of creamy to herbaceous is what matters—too much mayo and it tastes like a sandwich condiment, too much herb and it tastes medicinal. Pay attention to how you like it and adjust accordingly.
- For a vegan version, use plant-based mayo and coconut yogurt, and you won't lose much—the herbs do most of the work.
- If you want it thinner for drizzling on roasted vegetables or grilled chicken, add a tablespoon of milk or water and stir until it reaches the consistency you want.
- Save any leftover dip and use it on sandwiches, eggs, or roasted potatoes for days—it's never wasted.
Pin It This dip proves that some of the best food is born from small moments—an overstocked fridge, a gathering, a craving for something green and alive. Make it once, then make it your own.
Recipe Questions & Answers
- → What fresh herbs are used in the Green Goddess dip?
Parsley, chives, tarragon, basil, and optional fresh dill provide bright, aromatic flavors.
- → Can I make this dip vegan?
Yes, substitute plant-based mayonnaise and yogurt for a vegan-friendly version.
- → How long should I chill the dip before serving?
Chill the dip for at least 30 minutes to allow the flavors to meld and intensify.
- → What ingredients add tanginess to this dip?
Greek yogurt, lemon juice, and capers contribute bright, tangy notes to the creamy base.
- → What dishes pair well with this dip?
It complements fresh vegetables, chips, roasted potatoes, sandwiches, and grilled chicken.
- → Can the herbs be substituted?
Yes, you can swap basil or tarragon for cilantro or mint according to taste preferences.