Save My friend showed up to a summer dinner party with a container of green goddess dip, and I watched it disappear faster than any other dish on the table. She wouldn't share her recipe, so I spent the next month trying to reverse-engineer it through taste alone—sharp herbs, creamy richness, that brightness from lemon that made everything taste like sunshine. Eventually she took pity and told me it was just a blend of creamy bases with whatever fresh herbs were at the farmers market that week. Now I make it constantly, and it's become the one thing I'm asked to bring to almost every gathering.
I made this for my partner's book club last winter, and someone actually asked if I'd bought it from a fancy grocery store because they couldn't believe it was homemade. There's something about the vivid green color that makes people assume it's more complicated than it is, which means you get credit for minimal work—my favorite kind of recipe.
Ingredients
- Sour cream (1 cup): This is your creamy foundation, rich and slightly tangy, which is why this dip works so well.
- Mayonnaise (1/2 cup): Don't skip this—it adds the smooth, luxurious texture that makes people reach for more chips.
- Greek yogurt (1/4 cup): This cuts the heaviness slightly and adds a subtle tang that keeps the dip from feeling one-note.
- Fresh parsley (1/4 cup, chopped): Use flat-leaf parsley if you can find it; the flavor is cleaner and more distinctive.
- Fresh chives (2 tablespoons, chopped): These bring an oniony whisper that rounds out the herb blend beautifully.
- Fresh tarragon (2 tablespoons, chopped): This is the secret ingredient that makes people wonder what you did differently—it has an almost anise-like delicacy.
- Fresh basil (2 tablespoons): Summer basil is best, but any fresh basil adds brightness that canned or dried herbs just can't match.
- Lemon juice (2 tablespoons, freshly squeezed): Fresh lemon is non-negotiable here; bottled tastes flat by comparison and changes the whole balance.
- White wine vinegar (2 teaspoons): This adds a subtle sharpness that prevents the dip from tasting flat or one-dimensional.
- Anchovy fillets (2, optional): I know this sounds weird, but they dissolve completely and add a salty depth that makes people ask what the secret is.
- Garlic (1 small clove, minced): One clove is plenty—garlic can overpower herbs quickly, and you want them to be the star.
- Kosher salt (1/2 teaspoon): Don't use table salt; it tastes metallic here and the grains don't dissolve as smoothly.
- Black pepper (1/4 teaspoon, freshly ground): Fresh ground makes a real difference in delicate herb dips like this one.
Instructions
- Gather your herbs and prep everything first:
- Wash and dry your herbs thoroughly—water will make the dip watery and dilute the flavors. Chop everything roughly before you blend; it makes the whole process faster and less messy.
- Combine the creamy base:
- Dump your sour cream, mayo, and Greek yogurt into the food processor, then add all your chopped herbs, lemon juice, vinegar, garlic, and anchovies if you're using them. The anchovies don't need to be chopped; they'll dissolve into nothing.
- Blend until completely smooth:
- Run the processor for about a minute, stopping to scrape down the sides halfway through. You want no flecks of herb visible and a texture that's silky, not chunky—this is what makes it feel fancy.
- Taste and adjust:
- This step matters more than you'd think; add more lemon if it tastes dull, more salt if it tastes flat, or more herbs if you want it greener. Fresh herbs vary in strength, so trust your palate over the recipe.
- Chill before serving:
- Transfer it to a serving bowl and refrigerate for at least 30 minutes—this lets all the flavors settle and actually improves the taste noticeably. Serve it cold with chips, veggies, or even spread on sandwiches.
Save I brought this to a potluck where someone's kid (who never eats vegetables) kept dipping cucumber slices in it until the bowl was nearly empty. Their parent looked at me like I'd performed magic, and honestly, I felt like I had—there's something about fresh herbs that just makes vegetables disappear.
Herb Choices That Matter
The beauty of this dip is that it's adaptable to whatever fresh herbs you have access to, but certain combinations work better than others. Parsley and chives are pretty essential—they're mild enough to let other flavors shine—but tarragon and basil can be swapped for dill, cilantro, mint, or even watercress if that's what you've got. I've made it with just parsley and a ton of fresh dill when I was out of tarragon, and it tasted like a different dish (in a good way). The key is using at least three different herbs so the flavor has layers instead of being one-note.
Making This Ahead
This is genuinely one of the best make-ahead dips because the flavors actually improve over a day or two as everything melds together. I've made it up to two days before serving and found it tasted better than when it was fresh. You can store it covered in the fridge for up to three days, though after that the herbs start to oxidize and the color dulls slightly, which doesn't hurt the taste but takes away from the visual appeal.
Serving Ideas and Variations
This dip works with crispy tortilla chips, of course, but I've found it's even better with fresh vegetables—carrots, cucumber, bell peppers, radishes, snap peas, and cherry tomatoes all shine when paired with something this herby and bright. For a potluck-friendly option, I sometimes dollop it on crostini or mix it into chicken salad. If you want it richer, stir in some avocado or a tablespoon of pesto right before serving.
- For a lighter version, replace the mayo with more Greek yogurt, though it won't be quite as creamy.
- Try adding a tablespoon of fresh lemon zest for extra brightness and a more sophisticated flavor.
- If serving to vegetarians, just skip the anchovies—the dip is herbaceous enough that you won't miss the umami.
Save This dip has somehow become my signature move, and I've given this recipe to probably fifteen people at this point. It's the kind of thing that tastes impressive but feels effortless to make, which is exactly why it works.
Kitchen Help
- → What herbs are used in the dip?
Fresh parsley, chives, tarragon, and basil give the dip its vibrant, herbaceous flavor.
- → Can this dip be made vegan?
Yes, by substituting plant-based sour cream, mayo, and yogurt and leaving out anchovies, it suits vegan preferences.
- → How long should the dip chill before serving?
Refrigerate the dip for at least 30 minutes to allow flavors to meld and deepen.
- → What pairs well with this dip?
Tortilla chips, carrot sticks, cucumber slices, bell pepper strips, radishes, and celery complement the creamy dip nicely.
- → Is anchovy mandatory in the dip?
Anchovies add umami but can be omitted for vegetarian options without compromising overall flavor.