Green Goddess Creamy Dip (Printable)

Creamy dip bursting with fresh herbs, tangy yogurt, and zesty lemon for versatile snacking.

# Components:

→ Dairy & Base

01 - ½ cup mayonnaise
02 - ½ cup plain whole milk Greek yogurt
03 - 2 tablespoons sour cream

→ Fresh Herbs

04 - ½ cup fresh parsley leaves
05 - ¼ cup chopped fresh chives
06 - ¼ cup fresh tarragon leaves
07 - 2 tablespoons fresh basil leaves
08 - 1 tablespoon fresh dill leaves (optional)

→ Aromatics & Flavor

09 - 2 scallions, chopped
10 - 1 small garlic clove
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 teaspoons drained capers
13 - ½ teaspoon kosher salt
14 - ¼ teaspoon freshly ground black pepper

# Method:

01 - Place mayonnaise, Greek yogurt, and sour cream into a food processor or blender.
02 - Incorporate parsley, chives, tarragon, basil, dill (if using), scallions, garlic, capers, lemon juice, salt, and pepper to the mixture.
03 - Process the mixture until smooth and uniformly green, scraping down the sides as necessary. Taste and adjust seasoning as desired.
04 - Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Offer chilled with fresh vegetables, chips, or as a sandwich spread.

# Expert Advice:

01 -
  • It tastes like you actually know what you're doing, even though a food processor does most of the work.
  • Fresh herbs make you feel fancy without any of the fuss.
  • One batch disappears in minutes, and you'll find yourself making it again the same week.
02 -
  • Don't skip the chill time, no matter how hungry you are—the flavors transform in the fridge, becoming more vibrant and cohesive.
  • Fresh lemon juice makes a dramatic difference compared to bottled; it's the single thing that separates 'pretty good' from 'where did you get this.'
03 -
  • Use a food processor instead of a blender if you have one—you get better control and a slightly more textured dip that feels more homemade and less puréed.
  • If you want to sneak this into a packed lunch, it transforms ordinary sandwiches and roasted vegetables into something actually craveable.
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