Save There's something magical about the moment when a bowl of creamy green gets passed around and suddenly everyone stops talking to eat. I discovered this dip by accident, really—I'd made a green goddess dressing weeks before and had half a batch lingering in the fridge, and one afternoon when friends were coming over, I thought: what if I made it thicker, richer, more of a dip than a drizzle? That first scoop with a warm tortilla chip changed everything. Now it's the thing people ask me to bring, the bowl that empties first, the recipe I make when I want to feel like I've actually fed people well.
I remember serving this at a backyard picnic last summer, and a neighbor who usually skips the veggie tray came back three times, talking with her mouth full about how it reminded her of something she'd eaten in San Francisco years ago. There's something about fresh herbs that just hits different on a warm day—the tarragon especially adds this subtle anise note that keeps people guessing.
Ingredients
- Sour cream: The backbone of the dip—use full fat because it's worth it, and the tang keeps everything from feeling heavy.
- Mayonnaise: Adds silky richness and helps the herbs blend into every bite.
- Greek yogurt: Cuts through the heaviness just enough so you don't feel guilty eating spoonfuls straight from the bowl.
- Fresh parsley: The workhorse herb—buy it with the stems on and chop it fine so it distributes evenly.
- Fresh chives: These give a gentle onion whisper without the harsh bite of raw onions.
- Fresh tarragon: This is the secret most people miss—it adds a floral complexity that makes everyone pause and ask what it is.
- Fresh basil: A small handful brightens the whole thing up and keeps it from tasting one-note.
- Lemon juice: Always fresh, always—bottled juice tastes like regret in a bottle.
- White wine vinegar: A tiny bit adds sophistication and helps the flavors bloom.
- Anchovy fillets: Optional but honestly transformative—they dissolve into the dip and add umami depth that makes you wonder what you're tasting.
- Garlic: Just one small clove, minced fine, so it doesn't overpower the delicate herbs.
- Kosher salt and black pepper: Season in layers, not all at once—your palate will thank you.
Instructions
- Gather and prep your herbs:
- Chop everything while you're in the mood to do it carefully. Fresh herbs make a difference, and rough chopping means weird texture—go for small, even pieces so they blend seamlessly into the cream.
- Combine everything in the processor:
- Dump sour cream, mayo, yogurt, all those bright green herbs, the lemon juice, vinegar, garlic, and anchovies if you're using them into the bowl. It looks chaotic, but trust it.
- Blend until completely smooth:
- This usually takes a minute or two of pulsing, then a longer blend. Stop halfway and scrape down the sides because herbs like to hide up there. You want no visible flecks of garlic, no herb chunks—just creamy green silk.
- Taste and adjust:
- This step matters. Add a squeeze more lemon if it feels flat, a pinch more salt if something's missing, a crack of pepper if you want it to sing. This is your dip—make it yours.
- Chill before serving:
- At least thirty minutes in the fridge lets the flavors settle and meld together into something that tastes intentional and developed, not just thrown together.
Save Years ago I made this for a potluck where everyone brought the same sad seven-layer dip, and watching people's faces light up when they tried something actually alive with flavor felt like a small victory. It's one of those recipes that proves good food doesn't have to be complicated.
The Herb Question
The ratio of herbs to cream feels counterintuitive at first—a full cup of mixed herbs to only two and a half cups of base—but that's exactly what makes it taste like something, not nothing. I learned this by making pale green versions first, then slowly increasing herbs until the color and flavor matched what I wanted. Fresh is non-negotiable here; dried herbs taste like dried regret, turning the whole thing earthy instead of bright. If you can't find tarragon, substitute a bit more chives or basil, but if there's any way to get your hands on it, do.
Serving and Storage
Set this out in a pretty bowl with the vegetables and chips arranged around it, and watch it disappear. The dip stays good for three days covered in the fridge, though the herbs gradually fade after day two, so make it fresh if you're serving a second time. Cold dip from the fridge tastes better than room temperature, so don't let it sit out while you eat—keep it chilled and refresh it halfway through.
Variations and Thoughts
I've played with adding avocado for extra creaminess, which is delicious but turns the dip darker and makes it oxidize faster, so eat it the day you make it. Some people swear by adding a tiny bit of Dijon mustard or shallot, and both work fine—just remember you're seasoning a delicate green sauce, not making ranch. The vegan versions using plant-based sour cream and mayo work surprisingly well if you need them, though the texture is slightly less luxurious. Serve it alongside snap peas, cherry tomatoes, radishes, cucumber, bell peppers, or just keep a bowl of good chips nearby because let's be honest, that's probably where most of it ends up.
- Make it the morning of if you're serving that night so the herbs stay vibrant green.
- Double the batch and eat it on sandwiches, baked potatoes, or scrambled eggs because it's actually that good.
- If anchovies feel scary, start with half a fillet—you probably won't taste fish, just a deepness you can't quite name.
Save This dip has quietly become the thing I make when I want to feel generous with very little effort. There's something honest about showing up with something green and alive.
Recipe FAQ
- → What herbs are used in the dip?
Fresh parsley, chives, tarragon, and basil create the vibrant herbaceous base.
- → Can anchovies be omitted?
Yes, anchovies are optional and can be left out for a vegetarian version without losing flavor balance.
- → How should the dip be served?
Serve chilled alongside tortilla chips and a variety of fresh vegetables such as carrots, cucumbers, and bell peppers.
- → Is there a vegan alternative?
Use plant-based sour cream, mayonnaise, and Greek yogurt substitutes, and omit anchovies for a vegan-friendly option.
- → How long can the dip be stored?
Store covered in the refrigerator for up to three days to maintain freshness and flavor.