Green Goddess Salad Dip (Printer View)

Creamy, herb-packed dip with fresh lemon and tangy notes for chips and vegetables.

# Components:

→ Base

01 - 1 cup sour cream
02 - 1/2 cup mayonnaise
03 - 1/4 cup plain, unsweetened Greek yogurt

→ Fresh herbs

04 - 1/4 cup chopped fresh parsley
05 - 2 tablespoons chopped fresh chives
06 - 2 tablespoons chopped fresh tarragon
07 - 2 tablespoons fresh basil leaves

→ Flavorings

08 - 2 tablespoons freshly squeezed lemon juice
09 - 2 teaspoons white wine vinegar
10 - 2 anchovy fillets (optional, omit for vegetarian)
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper

→ To serve

14 - Tortilla chips
15 - Assorted fresh vegetables (carrot sticks, cucumber slices, bell pepper strips, radishes, celery)

# Method steps:

01 - In a food processor or blender, place sour cream, mayonnaise, Greek yogurt, parsley, chives, tarragon, basil, lemon juice, white wine vinegar, anchovy fillets if using, garlic, salt, and pepper.
02 - Process the mixture until it reaches a smooth and creamy consistency, stopping to scrape down the sides as necessary.
03 - Taste the dip and adjust lemon juice, salt, or pepper according to preference.
04 - Transfer the dip to a serving bowl, cover it, and refrigerate for at least 30 minutes to allow flavors to develop.
05 - Serve chilled alongside tortilla chips and an assortment of fresh vegetables.

# Expert Advice:

01 -
  • It comes together in 15 minutes but tastes like you spent way more effort than you actually did.
  • The herb-forward flavor makes you feel virtuous while eating something genuinely creamy and indulgent.
  • It's the perfect excuse to fill a veggie platter with carrots and snap peas instead of feeling like you're dieting.
02 -
  • Chop your herbs by hand instead of adding them whole to the processor—whole herb leaves can get bruised and turn dark, which tastes bitter and looks sad in a dip that's supposed to be vibrant green.
  • The anchovies are optional, but if you add them, don't skip the lemon and vinegar; they need that acidity to balance the saltiness and fishiness that might otherwise dominate.
03 -
  • Taste as you go and remember that salt brings out herb flavors, so if your dip tastes flat, salt is usually the answer before you add more lemon.
  • Keep your herbs cold and don't let them sit around chopped for more than a few minutes before blending, or they'll start to brown and taste slightly bitter.
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