Pin it I discovered this dip at a friend's backyard gathering on a warm spring afternoon, and it completely changed how I approach entertaining. The host pulled it from the fridge looking impossibly green and vibrant, and when I tasted it, I realized I'd been overcomplicating dips my entire life. It was herbaceous without being bitter, creamy without being heavy, and honestly, it made me wonder why I'd spent years buying grocery store versions. Now it's my go-to when I need something that looks impressive but takes barely ten minutes.
I made this for a dinner party where I'd promised to bring something seasonal and fresh, but I was secretly running twenty minutes behind schedule. I threw the ingredients into my food processor while guests were still arriving, and by the time they settled in with drinks, there it was—bright, herbaceous, and tasting like I'd planned it all week. My neighbor asked for the recipe before she'd even finished her first vegetable stick, which told me everything.
Ingredients
- Mayonnaise: The creamy base that ties everything together—use good quality if you can, it makes a real difference in how silky the dip feels.
- Greek yogurt: Whole milk Greek yogurt keeps this from feeling heavy and adds a subtle tang that makes people wonder what you did.
- Sour cream: Just two tablespoons add a brightness that brings out the herb flavors.
- Fresh parsley: The backbone of any green dip—use the leafy parts and don't be shy with the amount.
- Fresh chives: These give you an onion note without the harsh bite, and they blend into the dip beautifully.
- Fresh tarragon: This is the secret ingredient that people can never quite identify but always remember.
- Fresh basil: Use tender leaves and add them last if you're sensitive to oxidation, though honestly it barely matters in this recipe.
- Fresh dill: Optional, but if you have it on hand, it adds a lovely anise undertone that surprises people in the best way.
- Scallions: Both white and green parts go in—they add texture and a gentle allium flavor.
- Garlic clove: Just one, because garlic can turn bossy fast, and you want the herbs to shine.
- Lemon juice: Freshly squeezed, always—bottled tastes like regret in a bottle.
- Capers: These tiny bursts of brine are the reason people keep coming back for more dip.
- Kosher salt and black pepper: Taste as you go because herbs are unpredictable and every batch will be slightly different.
Instructions
- Start with your creamy base:
- Pulse the mayonnaise, Greek yogurt, and sour cream together in a food processor until they're thoroughly combined and smooth. This takes maybe thirty seconds and creates the canvas for everything else.
- Add the green magic:
- Scatter in all your herbs, the scallions, garlic, capers, and lemon juice, then pulse again until the mixture is smooth and an almost unnatural shade of green. Stop occasionally to scrape down the sides with a spatula so nothing gets left behind clinging to the walls.
- Taste and adjust:
- This is where you become the chef—add more salt if it tastes flat, more lemon if it needs brightness, or a pinch of pepper if you like heat. Remember that chilling will dull the flavors slightly, so season it a tiny bit bolder than you think you need to.
- Chill and meld:
- Transfer to a bowl, cover it, and let it sit in the fridge for at least thirty minutes, though overnight is even better. The flavors calm down and get to know each other during this time, and the dip actually tastes better the next day.
Pin it There's something almost meditative about this dip—watching someone's face light up when they taste that first bite and realize how alive it tastes. It became the dip I made for my parent's anniversary dinner, the one I brought when my friend had a baby, and somehow it's the thing people specifically asked me to make again.
The Herb Question
The combination of tarragon and basil might seem random, but they're actually a classic French pairing that elevates this beyond generic green dip. The first time I made this, I substituted cilantro for the tarragon because I didn't have it on hand, and honestly, it tasted completely different—not bad, just a different animal entirely. Now I keep a small herb garden just so I can make this whenever the craving hits, because grabbing fresh herbs from your own plants feels like small kitchen magic.
Making It Your Own
One night I decided to add a handful of fresh mint to mine because I had it left over from mojitos, and it became weirdly addictive in a summery way. The beauty of this dip is that it's forgiving—you can swap herbs around based on what's in your garden or what looks good at the farmer's market. I've made versions with extra dill for a Scandinavian twist, with cilantro and lime for something more tropical, and they've all been equally delicious.
Serving and Storage Wisdom
This dip is at its absolute best served alongside crisp vegetables—snap peas, celery, cucumber rounds, and bell pepper strips give you textural contrast and let the herb flavors sing. I've also used it as a sandwich spread, stirred it into pasta as a light sauce, and dolloped it onto roasted potatoes at a dinner party. It keeps beautifully in an airtight container for up to three days, though the color will mellow slightly and the flavors will deepen even more.
- Let it sit at room temperature for fifteen minutes before serving so the flavors aren't muted by being too cold.
- Make it the night before if you're entertaining—it tastes better and one less thing to worry about.
- Double or triple the batch because honestly, nobody ever makes just one serving of this.
Pin it This dip has become my answer to the question of what to bring when you're not sure what people need. It's celebratory without being fussy, and somehow it always tastes like care.
Recipe FAQs
- → Can I make this dip vegan?
Yes, swap mayonnaise and yogurt with plant-based alternatives to create a vegan version.
- → How long should the dip be chilled?
Chill for at least 30 minutes to allow the flavors to meld and develop fully.
- → What herbs can I substitute in this dip?
Try adding cilantro or mint instead of basil or tarragon for a different herbal profile.
- → Is this dip gluten-free?
Yes, as long as you use gluten-free mayo and yogurt, this dip remains gluten-free.
- → What are some serving suggestions?
Perfect for fresh vegetables, chips, sandwiches, or alongside roasted potatoes and grilled chicken.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator and consume within 3 days for best freshness.