Green Goddess Salad Dip (Printer-friendly)

Creamy herb blend with tangy flavors, ideal for chip and veggie pairings.

# What You'll 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 fresh parsley, chopped
05 - 2 tablespoons fresh chives, chopped
06 - 2 tablespoons fresh tarragon, chopped
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; omit for vegetarian)
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

# Directions:

01 - In a food processor or blender, combine sour cream, mayonnaise, Greek yogurt, fresh parsley, chives, tarragon, basil, lemon juice, white wine vinegar, optional anchovy fillets, minced garlic, kosher salt, and black pepper.
02 - Blend all ingredients until the mixture is smooth and creamy, scraping down the sides as necessary.
03 - Taste the dip and adjust lemon juice, salt, or pepper according to preference.
04 - Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Serve chilled alongside tortilla chips and a selection of fresh vegetables.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can make it while your guests are still on their way.
  • The herbs taste so fresh and alive that people always ask what restaurant you got it from.
  • It's naturally dairy-light thanks to the Greek yogurt, so you feel less guilty reaching for that seventh chip.
02 -
  • If you skip the blending and just fold in chopped herbs, you'll end up with a chunky texture that doesn't have the same silky appeal.
  • The dip actually tastes better the next day, after the flavors have had time to know each other in the cold.
03 -
  • Don't use a blender unless your food processor is broken—it overworks the mixture and can make it grainy.
  • Keep your herbs cold before blending, because warmth from friction can turn them an unappealing shade of brown.
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