Save I discovered this dip by accident one spring afternoon when my produce drawer was overflowing with fresh herbs I couldn't bear to waste. My friend Marcus was coming over, and instead of ordering something, I decided to throw together whatever green things I had on hand. What came out of the blender was so impossibly vibrant and tasted like fresh air in a bowl—we demolished it with vegetables before he'd even sat down properly. Now it's become my go-to when I need something that feels effortless but tastes like I actually planned ahead.
I made this for a small dinner party once and kept catching people going back for more, using carrots as an excuse but really just wanting another taste. One guest—a notoriously picky eater—asked for the recipe with genuine curiosity. Watching someone enjoy something green and herby that much felt like a small victory in my kitchen.
Ingredients
- Mayonnaise (½ cup): The creamy anchor that keeps everything rich without being heavy; use a good-quality brand because you'll taste the difference.
- Greek yogurt (½ cup): This adds tang and keeps things from feeling slick; whole milk versions give better body than non-fat.
- Sour cream (2 tablespoons): Just enough to bring brightness and help everything blend into silk.
- Fresh parsley (½ cup): The backbone herb—mild enough not to overpower but present enough to build the whole flavor.
- Fresh chives (¼ cup): These bring a whisper of onion that makes people ask what that subtle something is.
- Fresh tarragon (¼ cup): The secret ingredient that makes this taste like it came from somewhere fancy; don't skip it.
- Fresh basil (2 tablespoons): Adds a peppery note that keeps things interesting.
- Fresh dill (1 tablespoon): Optional but worth including if you have it for an almost seafood-like depth.
- Scallions (2): Chopped for a green onion sharpness that cuts through the richness.
- Garlic (1 small clove): Minced, because a big clove will bully all the delicate herbs into submission.
- Lemon juice (2 tablespoons): Freshly squeezed only—bottled tastes flat by comparison and you'll notice.
- Capers (2 teaspoons): Drained and roughly chopped for a briny pop that ties everything together.
- Kosher salt (½ teaspoon): Essential for waking up the flavors; taste as you go since herbs have their own salt-like quality.
- Black pepper (¼ teaspoon): Freshly ground, never the stuff in the tin.
Instructions
- Start with the base:
- Pour your mayo, yogurt, and sour cream into the food processor or blender. Give it a quick pulse or two to combine—you want it mostly smooth but you're not making whipped cream here.
- Add the green things:
- Dump in all your herbs, scallions, and garlic. If you're worried about garlic overpowering everything, start with just half a clove and add more later. Add the capers and lemon juice too.
- Blend until dreamy:
- Process until it's completely smooth and that impossible bright green color emerges. Stop halfway through to scrape down the sides with a spatula because some of those herb bits get stubborn. If it's looking too thick, add a splash of lemon juice or even a bit of milk to loosen it up.
- Taste and adjust:
- This is crucial—dip a vegetable or chip in and really taste it. Maybe you want more lemon brightness, more salt, or a bit more of whatever herb you love most. Trust your mouth here.
- Chill and meld:
- Transfer everything to a bowl, cover it, and let it sit in the fridge for at least thirty minutes. The flavors get friendlier with each other over time and it tastes noticeably better than if you eat it right away.
- Serve with joy:
- Surround it with whatever vegetables you have—carrots, celery, radishes, cucumber, bell peppers all work beautifully. Chips are never wrong either.
Save What I love most is how this dip became the thing people requested when they came over. It stopped being just appetizer filler and became the main event, the thing that made everyone feel like I'd actually gone to some effort, even though my secret was just that I owned a food processor and wasn't afraid of herbs.
The Herb Situation
The beauty of this dip lives entirely in how those fresh herbs play together. Tarragon is the hero you might not expect—it has this almost sweet, anise-forward thing that elevates the whole situation from garden salad into something sophisticated. If you can't find it, don't panic, but also don't just skip it. The parsley and chives will carry the dip fine on their own, but tarragon is what makes someone pause and say it tastes different from every other green dip they've had.
Why This Works as a Spread
I started using this on sandwiches almost by accident, and now it's become my favorite way to eat it. On crusty bread with roasted chicken or sliced turkey, it brings a brightness that mayo alone never could. It also works beautifully on crostini topped with a bit of goat cheese and a shrimp. The key is using it within a day or two of making it because the herbs start to darken and the vibrant quality fades slightly, though it still tastes delicious.
Storage and Make-Ahead Thinking
This keeps in the fridge for three days in an airtight container, though I've found it tastes best within the first two. The color might deepen slightly from that impossible bright green to something more muted, but the flavor actually deepens too. You can also freeze it in small portions for up to a month, though the texture becomes a bit looser when it thaws; just give it a good stir and a squeeze of fresh lemon.
- Make it the morning of your gathering so it's fresh and vibrant for your guests.
- If you're making it ahead, wait to add the lemon juice until right before serving to keep everything as bright as possible.
- Double the recipe without hesitation if you're feeding more than a few people—it always disappears.
Save This dip has quietly become the recipe I make most often, not because it's fancy but because it makes people happy. It's the kind of thing that feels like you tried without actually exhausting yourself in the kitchen.
Recipe FAQ
- → What herbs give this dip its distinctive flavor?
Fresh parsley, chives, tarragon, basil, and optional dill create the vibrant herbaceous notes in the dip.
- → Can I make this dip vegan-friendly?
Yes, substitute plant-based mayonnaise and yogurt to achieve a vegan version without compromising taste.
- → How should I store the dip for best freshness?
Keep the dip refrigerated in an airtight container for up to three days to maintain its flavor and texture.
- → What ingredients provide the tangy and creamy elements?
Greek yogurt, sour cream, and mayonnaise combine to offer a creamy texture with a subtly tangy profile.
- → What are some recommended serving ideas?
Enjoy this dip with fresh vegetables, chips, as a sandwich spread, or alongside roasted potatoes and grilled chicken.