Save My neighbor Sarah brought this to a summer potluck last year and I literally hovered over the bowl the entire evening, pretending to be social while secretly calculating how to get the recipe without seeming desperate. The combination of herbs was so bright and alive that it made everything else on the table taste somehow more vibrant.
I made this for my book club and three people immediately asked for the recipe while still chewing their first bite. Something about that tarragon hitting the tangy lemon and creamy base just wakes up your whole mouth in the best way possible.
Ingredients
- 1 cup sour cream: This creates the luxurious base that makes everything feel indulgent
- 1/2 cup mayonnaise: Essential for that velvety texture and slight richness
- 1/4 cup Greek yogurt: Adds a subtle tang that cuts through all that creaminess perfectly
- 1/4 cup fresh parsley: Brings that fresh grassy note that makes it taste garden-fresh
- 2 tablespoons fresh chives: Adds a gentle onion bite that rounds everything out
- 2 tablespoons fresh tarragon: The secret ingredient that makes it taste restaurant-quality
- 2 tablespoons fresh basil: Contributes that sweet aromatic warmth we all love
- 2 tablespoons lemon juice: Absolutely crucial for brightness and balance
- 2 teaspoons white wine vinegar: Provides that gentle acid that makes flavors pop
- 2 anchovy fillets: Deep, savory umami that makes people ask what your secret is
- 1 small garlic clove: Just enough warmth without being overwhelming
- 1/2 teaspoon kosher salt: Brings all those herb flavors forward
- 1/4 teaspoon freshly ground black pepper: Adds a gentle warmth that lingers
Instructions
- Blend everything together:
- Throw all those ingredients into your food processor and let it run until completely smooth and bright green, stopping to scrape down the sides a couple times.
- Taste and adjust:
- Sneak a spoonful and decide if it needs more lemon for brightness or salt to wake up those herbs.
- Let it rest:
- Transfer to your serving bowl and refrigerate for at least thirty minutes because the flavors really need that time to become friends.
- Set the scene:
- Bring it out cold and arrange all your favorite dippers around it like a beautiful edible centerpiece.
Save My daughter declared this the only dip worth eating and now requests it for every family gathering. Watching her grandparents who swear they hate anchovies go back for third helpings has become one of my favorite kitchen moments.
Making It Your Own
Ive started playing with different herb ratios depending on what's growing in my garden or looking sad at the grocery store. More basil makes it sweeter, extra chives give it more kick, and doubling the tarragon transforms it into something entirely different but equally wonderful.
Serving Strategy
The presentation matters almost as much as the dip itself. I use my favorite wide white bowl and arrange vegetables in rainbow order around the edge because people eat with their eyes first and this dip deserves to look as gorgeous as it tastes.
Make Ahead Magic
This actually tastes better on day two when those herbs have had even more time to work their magic. I often make it the night before a party and store it in the back of the refrigerator where no one will find it and sample it before the guests arrive.
- Double the recipe because it disappears faster than you expect
- Save a small container for yourself because there will not be leftovers
- Try it as a spread on turkey sandwiches the next day
Save Every time I serve this, someone asks why restaurant dips taste so much better than homemade and I get to be the person who finally shares the secret.
Recipe FAQs
- → Can I make this green goddess dip ahead of time?
Yes, this dip actually benefits from sitting in the refrigerator. The flavors meld and develop beautifully over time. You can make it up to 3 days in advance, storing it covered in the refrigerator. Give it a quick stir before serving, as some separation may occur.
- → What fresh herbs work best in this dip?
The classic combination includes parsley, chives, tarragon, and basil. These herbs provide a balance of bright, fresh, and slightly anise-like flavors. You can adjust the ratios based on preference or substitute dill for the tarragon if desired.
- → How do I make this dip vegan?
Substitute plant-based alternatives for the dairy products: use vegan sour cream, vegan mayonnaise, and plant-based yogurt. Omit the anchovy fillets entirely. The result will still be creamy, flavorful, and delicious.
- → What vegetables pair well with this dip?
Crisp raw vegetables work beautifully. Try carrot sticks, cucumber slices, bell pepper strips, radishes, celery, snap peas, and cherry tomatoes. The fresh crunch complements the smooth, herbaceous creaminess perfectly.
- → Can I add avocado to make it extra creamy?
Absolutely. Adding half to one ripe avocado will create an incredibly smooth texture and add healthy fats. The avocado's mild flavor won't overpower the fresh herbs, making it a delicious enhancement.
- → How long does this dip last in the refrigerator?
Stored in an airtight container, this dip will stay fresh for up to 3 days in the refrigerator. The herbs may lose some vibrancy over time, but the flavor will remain excellent. Avoid freezing as the dairy components may separate.