Green Goddess Fresh Herb Dip (Printable)

Creamy, herb-filled dip with yogurt, lemon, and fresh aromatics, perfect for snacks or spreads.

# 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 fresh chopped 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

# How to make it:

01 - Place mayonnaise, Greek yogurt, and sour cream in a food processor or blender.
02 - Incorporate parsley, chives, tarragon, basil, optional dill, scallions, garlic, capers, lemon juice, salt, and pepper.
03 - Blend until the mixture is smooth and vibrant green, scraping down the sides as needed. Taste and adjust seasoning accordingly.
04 - Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to develop.
05 - Present with fresh vegetables, chips, or use as a spread on sandwiches.

# Expert suggestions:

01 -
  • It tastes like spring in a bowl, fresh and alive in a way that makes everything taste better.
  • Ready in ten minutes, no cooking, no stress—just throw and blend your way to something restaurant-quality.
  • Works as a dip, a sandwich spread, a dollop on roasted vegetables, or a reason to buy more crudités than you planned.
02 -
  • Blend longer than feels necessary—the herbs need time to fully incorporate and release their oils, which is what gives this dip its color and flavor depth.
  • Fresh lemon juice is non-negotiable; bottled juice tastes flat and won't give you that electric brightness that makes this recipe sing.
03 -
  • If you don't have fresh dill but have fresh tarragon, use more tarragon—it carries enough personality on its own.
  • Don't make this in a regular blender unless you want to make a full batch; a food processor gives you more control and lets you keep things at exactly the right texture.
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