Green Goddess Salad Dip (Print version)

Vibrant creamy dip packed with fresh herbs and tangy flavors. Serve chilled with tortilla chips and vegetables.

# What you'll need:

→ 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 fresh parsley, chopped
05 - 2 tablespoons fresh chives, chopped
06 - 2 tablespoons fresh tarragon, chopped
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)
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)

# Directions:

01 - In a food processor or blender, combine sour cream, mayonnaise, Greek yogurt, parsley, chives, tarragon, basil, lemon juice, white wine vinegar, anchovy fillets (if using), garlic, salt, and pepper.
02 - Blend until smooth and creamy, scraping down the sides as needed.
03 - Taste and adjust lemon juice, salt, or pepper as desired.
04 - Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Serve chilled with tortilla chips and assorted fresh vegetables.

# Expert Tips:

01 -
  • It takes less time to make than it does to drive to the store for pre-made dip.
  • Fresh herbs turn something ordinary into something people ask you to bring again.
  • It works as a dip, a sauce, or even a salad dressing when you thin it with a splash of water.
02 -
  • Fresh herbs are non-negotiable, dried herbs will turn this into a gritty, dull mess.
  • Chilling time is essential, straight from the blender it tastes raw and the flavors haven't melded yet.
  • If your dip is too thick, thin it with a teaspoon of water or extra lemon juice until it's dippable.
03 -
  • Use the anchovy even if you think you don't like them, they dissolve completely and just add umami magic.
  • Taste before chilling, cold mutes flavor so season it a little more boldly than you think you need to.
  • If you don't have a food processor, a blender works just as well, just scrape down the sides more often.
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