Green Goddess Creamy Herbs (Printable)

Creamy blend of fresh herbs, yogurt, and lemon for a vibrant, tangy spread or dip.

# 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

# Cooking Steps:

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 - Blend all ingredients until smooth and vibrant green, scraping down the sides as necessary. Taste and adjust seasoning if needed.
04 - Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
05 - Serve chilled alongside fresh vegetables, chips, or as a spread for sandwiches.

# Expert Tips:

01 -
  • It comes together in 10 minutes, which means you can make it while someone else is setting the table.
  • That brightness and tangy herb flavor somehow makes people feel fancy without any pretense.
  • It works as a dip, a spread, or even a sauce—which is the kind of ingredient flexibility that saves dinners.
02 -
  • If you taste it and it's too garlicky or salty, add more yogurt or lemon juice to balance it out—don't give up after the first taste.
  • The color will be more vibrant immediately after blending, then settle into something slightly less neon; this is completely normal and doesn't mean anything went wrong.
  • Dill is easy to overlook, but if you have it, that little bit adds a complexity that makes people ask for your secret.
03 -
  • Chop your herbs right before blending so they're at their brightest—sitting around in a bowl for an hour changes their flavor profile.
  • If your dip seems too thick, add yogurt a tablespoon at a time rather than mayo, which keeps it from getting heavy and mayo-forward.
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