Save I stumbled onto this dip entirely by accident one spring when I had a fridge full of herbs that were about to go to waste. My neighbor had just dropped off a bundle of fresh tarragon from her garden, and I already had parsley, chives, and basil growing on my windowsill. Instead of letting them wilt, I threw them into a food processor with some yogurt and mayo, squeezed in lemon juice, and within minutes had something so vibrant and delicious that I've made it constantly ever since. It became the dip I bring to every gathering now.
The first time I served this at a casual dinner, I almost didn't include it because I thought it was too simple. But someone grabbed a piece of celery, dipped it, and their eyes went wide—they actually asked for the recipe before finishing their bite. That moment taught me that sometimes the most memorable dishes are the ones that feel effortless, like you're sharing something you just discovered rather than something you carefully prepared.
Ingredients
- Mayonnaise: The creamy base that holds everything together—use a good quality mayo because you'll taste the difference in something this simple.
- Greek yogurt: Whole milk yogurt adds tang and richness without making the dip heavy; it's the secret to that luxe texture.
- Sour cream: Just enough to add a subtle sourness that makes the herbs pop.
- Fresh parsley: The backbone of the dip—use the flat-leaf kind if you can, it's more flavorful than curly.
- Fresh chives: These add a gentle onion note without overpowering anything.
- Fresh tarragon: This is what makes people ask for the recipe—it brings an anise-like complexity that feels fancy.
- Fresh basil: A smaller amount keeps it from tasting like pesto, but gives a brightness that matters.
- Fresh dill: Optional, but if you have it, it adds a dill pickle-like intrigue that keeps people coming back for another dip.
- Scallions: Chopped fine, they add a whisper of onion bite that ties everything together.
- Garlic: Just one small clove so it supports rather than dominates—mince it fine.
- Lemon juice: Freshly squeezed matters here because it brightens everything and keeps the herbs from tasting dull.
- Capers: A small salty pop that makes people wonder what the secret ingredient is.
- Salt and pepper: Taste as you go because herbs can mask saltiness until you actually chill it.
Instructions
- Start with the creamy base:
- Pour the mayonnaise, Greek yogurt, and sour cream into your food processor or blender. Pulse a few times until everything is combined and smooth.
- Add the green:
- Now add all your herbs—the parsley, chives, tarragon, basil, dill if using—along with the scallions, garlic, capers, lemon juice, salt, and pepper. Don't worry if it looks like you've added too much green; that's the whole point.
- Blend until vibrant:
- Start blending on low and gradually increase speed until you have a smooth, gorgeous green dip. You might need to scrape down the sides once or twice to make sure everything gets incorporated. The whole thing should take about a minute.
- Taste and adjust:
- This is important—dip a vegetable in and taste it. It should be herbaceous and bright, with a little tartness from the lemon and yogurt. Add more salt, pepper, or lemon juice if something feels like it's missing.
- Chill and let flavors meld:
- Transfer to a serving bowl, cover it, and refrigerate for at least 30 minutes. The waiting is hard but worth it because the flavors get rounder and more cohesive as they sit.
Save There's something about making this dip that feels like you're doing something special without trying. My daughter now requests it for her school potlucks, and friends have asked me to bring it to their parties—not as a fancy appetizer, but as the thing everyone actually eats. It's become the kind of recipe that quietly proves you don't need hours in the kitchen to make something memorable.
Herb Swaps & Customization
The beauty of this dip is that it works with whatever fresh herbs you have on hand. If tarragon isn't your thing, swap it for cilantro or mint—just keep the ratio roughly the same so you don't accidentally make it taste like something else entirely. I've made versions with mostly basil and dill in summer when those are what I'm growing, and versions that lean into chives and parsley in early spring when that's what's available at the market. The core formula stays the same; you're just riffing on the green notes.
Serving Ideas Beyond the Obvious
Yes, it's beautiful with crudités and crackers, but I've found it does something special in other contexts. It's a genuinely great spread on sandwiches or burgers, a luxe topping for roasted potatoes, and a dipping sauce for roasted chicken wings that makes them taste restaurant-quality. One time I even swirled it into scrambled eggs for a lazy Sunday breakfast and it transformed something simple into something I wanted to make again immediately.
Storage & Make-Ahead Strategy
This dip keeps well in the refrigerator for up to three days if you store it in an airtight container, which means it's perfect for making ahead of a gathering. I always make it the morning of a party or the day before because it gives the flavors time to develop and mellow together. The one thing to remember is that it's best served cold, so if you're transporting it somewhere, pack it in a cooler or wait to make it once you arrive.
- For a vegan version, swap the mayo and yogurt for plant-based versions and it works just as well.
- If you're making this and realize you're short an herb, don't stress—just use a little extra of what you have instead of skipping it.
- A food processor gives you more control than a blender, but either one works perfectly fine.
Save This dip has become one of those recipes I make without thinking anymore because it never disappoints and always makes people happy. It's the kind of simple, green, herbaceous thing that reminds you why cooking doesn't have to be complicated to be worthwhile.
Recipe Questions
- → What fresh herbs are used in this green dip?
The dip features parsley, chives, tarragon, basil, and optional dill to create a fresh, vibrant herb flavor.
- → Can this dip be prepared ahead of time?
Yes, chilling the dip for at least 30 minutes allows the flavors to meld beautifully before serving.
- → What ingredients contribute to the dip's creamy texture?
Mayonnaise, Greek yogurt, and sour cream combine to provide a smooth and creamy base.
- → Are there any alternatives for herb substitutions?
You can swap basil or tarragon with cilantro or mint to vary the flavor profile to your liking.
- → How should the dip be stored after preparation?
Store it refrigerated in an airtight container for up to three days to maintain freshness.