Save There's something about making a green goddess dip that turns an ordinary afternoon into something celebratory. I discovered this recipe at a farmer's market where a vendor was practically glowing while describing their herb selection, and I thought, why not create something that lets all those beautiful herbs shine? The first time I blended it together, my kitchen filled with this impossibly bright herbal scent that made me stand still for a moment, just breathing it in. Now whenever I make it, that smell takes me right back to feeling like I'd stumbled onto something genuinely special.
I made this for a potluck once and watched my coworker ignore the fancy pasta salad to keep coming back for spoonfuls of the dip, and I realized I'd accidentally created something that felt both simple and impressive at the same time. The color alone makes people curious—that vivid green that looks almost too perfect to be real, but tastes like you know what you're doing in the kitchen.
Ingredients
- Mayonnaise: This is your creamy base, and using a good quality one actually matters because you taste it directly.
- Greek yogurt: Whole milk Greek yogurt gives you that tangy depth without being thin and watery like regular yogurt.
- Sour cream: Just a touch to round out the flavors and keep everything smooth.
- Fresh parsley: Use the flat leaf kind, it's more flavorful and less bitter than the curly stuff.
- Fresh chives: These give you that subtle onion note without overwhelming everything else.
- Fresh tarragon: This is the herb that makes people say it's different from other dips—don't skip it.
- Fresh basil: Tear it gently with your hands instead of cutting it if you can, it bruises less.
- Fresh dill: Optional but I almost always include it because it adds an unexpected brightness.
- Scallions: The white and light green parts give you real flavor, the dark green adds color and a sharper bite.
- Garlic clove: One small clove is all you need—it's more about suggestion than dominance.
- Lemon juice: Freshly squeezed, always, because the bottled stuff tastes like it came from a plastic container and lacks that sunny punch.
- Capers: These little salty briny bits give you texture and a reason to keep tasting as you dip.
- Kosher salt and black pepper: Season as you go, not all at once at the end.
Instructions
- Start with the creamy base:
- Pour your mayo, Greek yogurt, and sour cream into the food processor and let them get acquainted for a moment. You want them combined and smooth before you add the herbs, which keeps the texture silky instead of streaky.
- Add all your green things:
- Drop in the parsley, chives, tarragon, basil, dill, scallions, garlic, capers, lemon juice, salt, and pepper all together. There's no wrong order here, but I like to scatter the herbs on top like confetti before I blend.
- Blend until it's gorgeously green:
- Pulse a few times, then blend until you have that vibrant green color and everything is finely chopped and combined. Stop and scrape down the sides with a rubber spatula—there's always some herb hiding up there that needs coaxing into the mix.
- Taste and adjust:
- This is the moment where you become the dip authority—add more salt if it tastes flat, more lemon if you want brightness, more herbs if you want boldness. Trust your instinct here.
- Chill and let it sit:
- Transfer to a bowl, cover it, and put it in the fridge for at least thirty minutes while the flavors get to know each other and the color settles into that deeper, more sophisticated green. This step is worth it.
- Serve and watch it disappear:
- Bring it out with fresh vegetables, chips, or use it as a spread on sandwiches—there's really no wrong move here.
Save There was this moment when I brought it to a dinner party and someone asked if it was store-bought because they couldn't believe how green and fresh it looked, and I felt this small proud feeling knowing I'd made something that looked like it belonged in a fancy restaurant but came from my own kitchen. That's when I realized this dip isn't just about feeding people—it's about making them feel like you went to some effort, even though you really didn't.
Herb Flexibility and Substitutions
One of the best parts about this dip is that it's genuinely flexible without falling apart. If you don't have tarragon, cilantro brings a completely different but equally delicious energy, and mint can transform it into something almost dessert-adjacent if that's where your mood is taking you. The ratio that matters most is that you're using about three-quarters of a cup of fresh herbs total—beyond that, swap and substitute based on what's in your fridge or what you're craving.
The Fresh Herb Game
Using fresh herbs instead of dried ones is literally the only secret to this recipe, and it's not even really a secret—it's just the difference between something that tastes like an herb garden and something that tastes like the spice cabinet. I've learned to buy my herbs the day of if possible, or store them upright in a glass of water like they're flowers, which keeps them perky and flavorful. If you only have dried herbs on hand, this probably isn't the recipe to make that day, because the whole magic is built on those bright, alive flavors.
Serving Ideas and Storage
This dip is endlessly useful once you have it in the fridge—it works as a vegetable dip, a spread for sandwiches, a sauce for grilled chicken or fish, or even stirred into mayonnaise-based salads to make them taste instantly fresher. Keep it in an airtight container and it'll stay good for about three days, though I've never actually had leftovers last that long in my house because people keep opening the fridge and eating spoonfuls straight from the bowl.
- Serve with whatever raw vegetables are at the farmer's market that week and let the dip be the star of the show.
- If you're making it vegan, plant-based mayo and a good cashew or coconut yogurt work surprisingly well.
- A quick trick: make it the day before your party and let those flavors get cozy overnight for an even more developed taste.
Save This is one of those recipes that proves you don't need complicated technique or hours of cooking to make something that feels genuinely impressive. Keep it in your back pocket for moments when you want to bring something to a gathering that people will remember, or just make it for yourself on a Tuesday because you deserve good things.
Recipe FAQs
- → What fresh herbs are used in Green Goddess?
Parsley, chives, tarragon, basil, and optional dill are combined for a vibrant herb flavor.
- → Can I make this dip vegan?
Yes, substitute mayonnaise and Greek yogurt with plant-based alternatives for a vegan version.
- → How long should I chill the dip before serving?
Chilling for at least 30 minutes helps the flavors meld and enhances the overall taste.
- → What dishes go well with this creamy herb blend?
It pairs nicely with fresh vegetables, chips, roasted potatoes, or as a spread on sandwiches.
- → Is this dip gluten-free?
Yes, as written it contains no gluten ingredients, but always verify store-bought products used.