Save Last summer my neighbor Sarah brought over a bowl of this stunning green dip for our impromptu porch gathering. The color alone stopped everyone in their tracks and one taste had us all begging for the recipe. Now I make a double batch every time friends come over because it disappears faster than I can set out the chips.
I made this for my book club last month and honestly spent more time arranging the vegetable platter than actually making the dip itself. Everyone assumed I spent hours in the kitchen and the bowl was scraped completely clean before we even started discussing the book. The best part was watching my friend who claims to hate green stuff go back for fourths.
Ingredients
- 1 cup sour cream: This creates the creamy base that holds all those herbs together nicely
- 1/2 cup mayonnaise: Adds richness and helps the dip cling to everything perfectly
- 1/4 cup Greek yogurt: Brightens everything up and adds a little tang
- 1/4 cup fresh parsley: The backbone herb that gives that fresh green taste
- 2 tablespoons fresh chives: Adds a mild onion flavor that rounds everything out
- 2 tablespoons fresh tarragon: This is the secret ingredient that makes people ask what is in this
- 2 tablespoons fresh basil: Brings a sweet anise note that complements the other herbs beautifully
- 2 tablespoons lemon juice: Freshly squeezed makes all the difference here
- 2 teaspoons white wine vinegar: Adds brightness and helps cut through the creamy base
- 2 anchovy fillets: Optional but trust me they add this subtle depth you cannot get any other way
- 1 small garlic clove: Just enough to give it a little kick without overpowering
- 1/2 teaspoon kosher salt: Essential to bring all those flavors together
- 1/4 teaspoon freshly ground black pepper: Adds a little warmth and complexity
Instructions
- Gather your herbs and dairy:
- Grab everything from the fridge first because this comes together so fast you will not want to be hunting for ingredients halfway through.
- Blend everything together:
- Toss all those beautiful herbs and dairy into your food processor and let it run until everything is smooth and bright green.
- Taste and adjust:
- Give it a try and add more lemon juice or salt if it needs a little something extra.
- Let it rest:
- Popping it in the fridge for 30 minutes lets all those herbs get friendly with each other.
- Set the table:
- Pile up the chips and vegetables around your gorgeous green creation and watch it vanish.
Pin it This recipe has become my go to for every gathering now. Last week my three year old nephew ate it with a spoon which I am counting as a massive win for green food everywhere. There is something so satisfying about watching people discover how good herbs can taste when they are fresh and plentiful like this.
Making It Your Own
Sometimes I throw in half an avocado when I want an even creamier texture. The avocado also mellowes out the tanginess a bit if you are serving people who are sensitive to acidic foods. It turns the dip a slightly lighter green but honestly nobody has ever complained about that.
The Perfect Vegetable Pairings
I have learned that not all vegetables work equally well here. The classic carrots and celery are fine but snap peas and radishes bring this crunch that really complements the creaminess. Bell pepper strips are great too because they add a little sweetness that plays nicely with the tarragon.
Storage And Make Ahead Tips
This dip actually tastes better on day two so do not be afraid to make it the night before your party. The herbs continue to infuse into the dairy base and everything becomes more harmonious. Just give it a good stir before serving because it might separate slightly in the fridge.
- Keep it in an airtight container and it will last for three days
- Stir well before serving because separation is totally normal
- This freezes surprisingly well if you somehow have leftovers
Pin it Every time I serve this someone asks for the recipe and I absolutely love sharing it because it is so simple but feels so special. Here is to many more gatherings filled with good friends and great food.
Frequently Asked Questions
- → Can I make this vegan?
Yes, substitute plant-based sour cream, mayonnaise, and yogurt for the dairy versions, and omit the anchovy fillets. The result remains creamy and flavorful.
- → How long does this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The flavors actually improve after a day as the herbs infuse the creamy base.
- → What vegetables work best for serving?
Carrot sticks, cucumber slices, bell pepper strips, radishes, celery, snap peas, and cherry tomatoes all pair beautifully with the herbal, tangy flavors.
- → Can I use dried herbs instead of fresh?
Fresh herbs are essential for this dip's vibrant flavor and color. Dried herbs won't provide the same fresh taste or bright green appearance.
- → Is the 30-minute refrigeration necessary?
While you can serve immediately, refrigerating for at least 30 minutes allows the flavors to meld together, resulting in a more cohesive and balanced taste.