Green Goddess Creamy Dip (Printable)

A vibrant creamy dip featuring fresh herbs, tangy yogurt, and zesty lemon for versatile serving.

# 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

# 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 processor.
03 - Process the mixture until it becomes a smooth and vibrant green dip, scraping down the sides as needed. Taste and adjust seasoning if necessary.
04 - Transfer the dip to a bowl, cover tightly, and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Serve chilled alongside fresh vegetables, chips, or as a sandwich spread.

# Expert Advice:

01 -
  • The tangy creaminess balances perfectly with crisp vegetables and salty chips
  • You can prep it in ten minutes flat and it keeps getting better as it sits
  • It transforms leftover sandwiches and roasted vegetables into something special
02 -
  • Letting the dip rest for at least thirty minutes is non negotiable because the herbs need time to release their full flavor
  • Over blending can make the mixture heat up and lose that bright fresh taste so pulse just until smooth
03 -
  • Use a microplane to grate the garlic so it disappears completely into the dip
  • Freeze extra herbs in olive oil using ice cube trays for future batches
  • Room temperature ingredients blend more smoothly than cold ones straight from the fridge
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