Save to Pinterest My friend Sarah brought this to a summer potluck last year, and I literally hovered over the bowl the entire time. It was this shocking bright green color, like something you'd see in a cartoon, but one taste explained the obsession. I begged for the recipe and she laughed, saying it was just herbs and mayo, but honestly? That undersells the magic completely.
I made a double batch for my sister's birthday last month, thinking leftovers would last the week. My brother-in-law caught me spooning it onto crackers as a midnight snack, and instead of judging me, he grabbed a spoon. We demolished the entire bowl standing in the kitchen at 2 AM, not even pretending to be civilized about it.
Ingredients
- ½ cup mayonnaise: Use real mayo here, not miracle whip, the creaminess is the backbone
- ½ cup Greek yogurt: Whole milk plain Greek yogurt adds that perfect tangy thickness without making it too heavy
- 2 tablespoons sour cream: Just enough to give it slight depth and a velvety finish
- ½ cup fresh parsley leaves: Don't skimp here, parsley is the grassy fresh foundation
- ¼ cup fresh chives: These add a mild onion sweetness that rounds everything out
- ¼ cup fresh tarragon leaves: The secret weapon with its subtle anise-like brightness
- 2 tablespoons fresh basil leaves: Brings that sweet aromatic lift that makes people ask what's in it
- 1 tablespoon fresh dill: Totally optional but I love the extra pop it adds
- 2 scallions: More delicate than onion and perfect for raw applications
- 1 small garlic clove: One is enough, you want it to whisper not shout
- 2 tablespoons lemon juice: Freshly squeezed is non-negotiable, bottled will ruin the brightness
- 2 teaspoons capers: These little salty buds add pops of briny goodness
- ½ teaspoon kosher salt: Start here, you can always add more but you can't take it back
- ¼ teaspoon freshly ground black pepper: Fresh ground makes a difference you can actually taste
Instructions
- Build your creamy base:
- Dump the mayo, Greek yogurt, and sour cream into your food processor or blender. Let them hang out together for a second while you prep everything else.
- Pile in the green goodness:
- Toss in all those beautiful herbs, the scallions, garlic, capers, lemon juice, salt, and pepper. Don't bother chopping anything too perfectly since the blender will do the heavy lifting.
- Blend until you see magic:
- Pulse until smooth and vibrantly green, stopping to scrape down the sides a couple times. Give it a taste and adjust salt or lemon juice until it sings.
- Let it chill and make friends:
- Transfer to a bowl, cover it up, and stick it in the fridge for at least 30 minutes. This part feels optional but it's not, the flavors need to meld and get to know each other.
- Serve it up and watch it disappear:
- Scoop it into a pretty bowl and surround it with whatever you've got. Fresh vegetables, chips, pita, honestly a spoon works too.
Save to Pinterest This has become my go-to contribution for every gathering because it's impossible to mess up and everyone acts like I've performed some culinary miracle. Last week my neighbor texted me at 10 PM asking for the recipe because her kids wouldn't stop talking about the green dip from my barbecue.
Make It Your Own
Once you've got the basic ratio down, play around with the herb balance. Sometimes I go heavier on basil if I'm serving it with Mediterranean food, or extra dill when it's accompanying fish. The beauty is in the flexibility.
Serving Ideas That Work
Beyond the usual veggie tray situation, try spreading this on sandwiches instead of mayo. It elevates a turkey sandwich into something that feels intentional and thoughtful. Also incredible on roasted potatoes or as a sauce for grilled chicken.
Storage and Make-Ahead
This actually gets better after a day or two in the fridge, so feel free to make it up to 24 hours before your event. The flavors deepen and meld in ways that feel sophisticated.
- Store it in an airtight container and it'll keep for about three days
- Give it a good stir before serving since it can separate slightly
- The color might dull slightly over time but the flavor remains perfect
Save to Pinterest Every time I make this now, I think about Sarah standing in my kitchen that summer day, casually changing my dip game forever. Good recipes multiply like that, passing from person to person and making kitchens everywhere a little more joyful.
Recipe FAQs
- → What fresh herbs are used in this dip?
It features parsley, chives, tarragon, basil, and optional dill for extra herbal depth.
- → Can this be made vegan-friendly?
Yes, substitute plant-based mayo and yogurt to keep it creamy and vegan.
- → How long should the dip chill before serving?
Chill at least 30 minutes to allow flavors to meld and intensify.
- → What ingredients provide the dip’s tangy flavor?
Lemon juice, Greek yogurt, sour cream, and capers create a bright, tangy profile.
- → How is the dip best served?
Serve chilled alongside fresh vegetables, chips, roasted potatoes, or as a sandwich spread.