Save I discovered this dip entirely by accident one spring afternoon when my CSA box arrived overflowing with fresh herbs I wasn't sure what to do with. Rather than let them wilt, I threw together whatever creamy base I had on hand—yogurt, mayo, a dollop of sour cream—blended in that fragrant chaos, and tasted something that made me stop mid-chew. The brightness was electric, the kind of green that seemed to glow from inside the bowl. My partner walked in, tried a spoonful, and suddenly we were chopping vegetables and inviting neighbors over. That dip became the reason people started showing up to our gatherings.
Last summer, I brought this to a potluck where someone had already claimed the dip slot with store-bought spinach artichoke. Mine sat next to it, looking almost embarrassingly simple in comparison, until someone tried both. By the end of the afternoon, mine was scraped clean and theirs had barely been touched. It wasn't fancy, but it tasted like actual herbs and actual care, and that made all the difference.
Ingredients
- Mayonnaise: The backbone that makes everything creamy and rich; use a good quality mayo and you'll taste the difference.
- Greek yogurt: Whole milk is worth seeking out for a silkier, less tangy result than nonfat versions.
- Sour cream: Just two tablespoons adds a subtle tang that keeps the dip from tasting one-note.
- Fresh parsley: The workhorse herb that gives you volume and a clean, grassy base—don't skip it or substitute with dried.
- Fresh chives: Chopped fine, they add a whisper of onion without the sharpness of raw garlic overpowering everything.
- Fresh tarragon: Slightly peppery and anise-forward; this is the herb that makes people ask what you did differently.
- Fresh basil: Even a small amount adds a brightness that elevates the whole thing.
- Fresh dill: Optional, but if you have it, use it—it adds an unexpected layer that feels sophisticated.
- Scallions: White and light green parts chopped together give you allium flavor without rawness.
- Garlic clove: One small clove is enough; more will overpower the delicate herbs.
- Lemon juice: Fresh squeezed only—it's the acidity that wakes everything up and keeps the herbs from tasting muddy.
- Capers: Drained and minced, they add a briny punch that makes people wonder what the secret ingredient is.
- Kosher salt and black pepper: Season as you go; this dip needs more salt than you think to taste vibrant.
Instructions
- Combine your creamy base:
- In a food processor or blender, pulse together the mayonnaise, Greek yogurt, and sour cream until completely smooth. This is your canvas.
- Add the herbs and flavor:
- Throw in the parsley, chives, tarragon, basil, dill if you're using it, scallions, garlic, capers, lemon juice, salt, and pepper all at once. Blend on medium until the mixture is vibrant green and smooth, stopping to scrape down the sides so nothing hides at the bottom.
- Taste and adjust:
- This step matters—lick the spatula, be honest about what you taste, and add more salt or lemon if it needs brightness. The flavors should feel bold, not whispered.
- Chill and let it marry:
- Transfer everything to a serving bowl, cover it, and refrigerate for at least thirty minutes. This isn't just about getting it cold; it's about giving the herbs time to settle into the base and develop their full flavor.
- Serve with confidence:
- Surround it with whatever vegetables you have—celery, carrots, radishes, cucumber—or set out chips, crackers, or a knife for spreading on sandwiches.
Save I once made this for my mom's book club meeting, and she called me the next day to say someone had asked for the recipe but assumed I'd bought it from some fancy shop. That might have been the best compliment I've ever received about anything I've made.
Why This Dip Became a Kitchen Staple
There's something about the combination of fresh herbs and creamy base that makes you feel like a good cook, even if you've only been in the kitchen for ten minutes. The dip is also forgiving in the best way—if your parsley gets wilted or your chives are looking tired, they'll still work because they're about to be blended into oblivion anyway. It's the kind of recipe that rewards you for paying attention but doesn't punish you for working with what you have.
The Herb-to-Base Ratio That Changed Everything
I used to make green dips that tasted more like mayo with a hint of green, until I stopped being timid with the herbs. The magic number is roughly equal parts herbs to creamy base by volume—it sounds like a lot until you remember that herbs compress dramatically when blended. The result is a dip that actually tastes like the herbs are the main character, not a supporting actor.
Ways to Make It Your Own
This dip is a jumping-off point, not a rigid prescription. I've made it with cilantro instead of tarragon for something spicier, with mint for a cooler, more summery vibe, and once with a handful of watercress for something peppery that surprised everyone. The base stays the same; the personality changes based on what's in your garden or at the market. Keep these quick adjustments in mind for next time you're standing in front of your herb selection wondering what to do.
- Substitute tarragon with cilantro for a brighter, more assertive flavor that works beautifully with lime juice instead of lemon.
- Add a small handful of watercress or arugula if you want something with a peppery bite that feels more sophisticated.
- Make it vegan by swapping in plant-based mayo and coconut yogurt, and nobody will know the difference.
Save Keep this in your back pocket for the moments when you need something that looks intentional and tastes alive. It's the dip that makes people think you're a better cook than you actually are, and honestly, that's worth everything.
Recipe Questions & Answers
- → What herbs are used in this dip?
Parsley, chives, tarragon, basil, and optionally dill create the fresh, vibrant flavor.
- → Can I prepare this dip ahead of time?
Yes, chilling it for at least 30 minutes allows flavors to meld fully.
- → Is there a vegan variation?
Replace mayonnaise and yogurt with plant-based alternatives to make it vegan-friendly.
- → How should I store the dip?
Keep refrigerated in an airtight container for up to 3 days to maintain freshness.
- → What foods pair well with this dip?
Enjoy it with fresh veggies, chips, roasted potatoes, or as a flavorful sandwich spread.
- → Does it contain allergens?
Contains eggs and dairy; verify store-bought ingredients if allergy-sensitive.