Green Goddess Creamy Dip (Printer-friendly)

Creamy green blend with herbs, yogurt, and lemon for vegetables, chips, or sandwiches.

# 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 chopped fresh 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

# Steps:

01 - Place mayonnaise, Greek yogurt, and sour cream into a food processor or blender.
02 - Incorporate parsley, chives, tarragon, basil, dill if using, scallions, garlic, capers, lemon juice, kosher salt, and black pepper to the dairy mixture.
03 - Pulse until the mixture is uniform and vibrant green, scraping down the sides as necessary. Taste and adjust salt and pepper if needed.
04 - Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes to enhance flavor integration.
05 - Present chilled alongside fresh vegetables, chips, or use as a sandwich spread.

# Expert Advice:

01 -
  • It's ready in 10 minutes with no cooking, just blending and a quick chill.
  • The fresh herbs give you that restaurant-quality flavor without any pretension or complicated techniques.
  • It transforms ordinary vegetables into something people actually get excited about eating.
02 -
  • Don't skip the chill time—it sounds like a small thing, but 30 minutes makes a real difference in texture and how the flavors come together.
  • If you make this the day before, it actually tastes better because the herbs have time to infuse throughout, so plan ahead when you can.
03 -
  • Buy your herbs from the produce section, not the packaged herb boxes, and use them the same day for maximum flavor and freshness.
  • If your food processor is small, chop the herbs roughly by hand first so they blend more evenly without getting stuck or creating big leafy chunks.
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