Green Goddess Salad Dip (Printable)

Vibrant creamy dip packed with fresh herbs and tangy flavors. Ideal for serving with tortilla chips and fresh vegetables.

# What You 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 chopped fresh parsley
05 - 2 tablespoons chopped fresh chives
06 - 2 tablespoons chopped fresh tarragon
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)

# How-To:

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 Advice:

01 -
  • It tastes like spring in a bowl, no matter what month it is.
  • You can make it in under twenty minutes without turning on a single burner.
  • Everyone always asks for the recipe, even people who claim they don't like green things.
02 -
  • Don't skip the chilling time, the dip tastes flat and one-note when served immediately.
  • If your herbs aren't super fresh, the dip will taste dull, so buy them the day you plan to make this.
  • Anchovy fillets melt into the background and add savory magic, but if you leave them out, add a tiny splash of soy sauce for depth.
03 -
  • Blend the dip in short bursts so it stays creamy instead of turning thin and watery from overprocessing.
  • Taste the dip cold before serving, flavors mellow in the fridge and you might need to add a pinch more salt or a squeeze of lemon at the end.
  • If your food processor is small, make the dip in two batches and stir them together so everything blends evenly.
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