Save to Pins My friend Sarah brought this to a backyard gathering last summer, setting it down between plates of burgers and corn on the cob. The bowl was empty before anyone even touched the main dishes, with people hovering around it like it held the secrets to happiness. I watched my vegetable-phobic nephew sneak back for fourths, claiming he was just testing the consistency. That is when you know a dip has crossed from appetizer territory into something people will actually remember.
I made this for book club last month and forgot to set out the chips entirely. Everyone stood around the island with nothing but raw vegetables, scraping the bowl clean anyway. Three people asked for the recipe before they even finished their first glass of wine.
Ingredients
- Sour cream: Creates the creamy foundation and balances the bright herbs
- Mayonnaise: Adds richness and helps the dip cling perfectly to every vegetable
- Greek yogurt: Brings a subtle tang that cuts through all that creaminess
- Fresh parsley: The backbone herb that makes everything taste fresh and green
- Fresh chives: Add mild onion flavor and beautiful green flecks throughout
- Fresh tarragon: The secret ingredient that gives this dip its distinctive sophisticated taste
- Fresh basil: Contributes sweet aromatic notes that round out the herb blend
- Lemon juice: Essential brightness that wakes up all the other flavors
- White wine vinegar: Provides a gentle acid boost without being too aggressive
- Anchovy fillets: Optional but they add incredible depth even if you think you hate anchovies
- Garlic clove: Just enough to whisper presence without shouting
- Salt and pepper: Bring everything together and amplify the herbs
Instructions
- Blend your base:
- Toss the sour cream, mayonnaise and Greek yogurt into your food processor first, letting them combine into a smooth, pale cream before adding anything else.
- Add the green magic:
- Dump in all those beautiful chopped herbs along with the lemon juice, vinegar, anchovies if you are using them, garlic, salt and pepper.
- Pulse to perfection:
- Blend until everything is completely smooth and vibrantly green, stopping to scrape down the sides so no lonely herb chunks remain.
- Taste and tweak:
- Dip a carrot stick or celery stalk in and adjust the lemon juice, salt or pepper until it tastes exactly right to you.
- Let it rest:
- Transfer to your serving bowl, cover and refrigerate for at least 30 minutes so the herbs have time to really get to know each other.
- Gather your crew:
- Set out tortilla chips and every crunchy vegetable you can find, then watch this disappear faster than you expected.
Save to Pins This has become my go-to when someone says what can I bring because it travels well and actually improves after a night in the refrigerator. I have started making double batches just to keep some for myself.
Making It Your Own
The beauty of this recipe is how gracefully it handles substitutions. I have swapped in avocado for extra creaminess and used whatever fresh herbs were cluttering up my crisper drawer with excellent results. Cilantro works surprisingly well here if you are feeling rebellious about the classic herb profile.
Perfect Pairings
Beyond the standard carrot sticks and cucumber slices, try this with endive leaves for an elegant appetizer or spooned over roasted potatoes. It also makes an incredible spread for turkey sandwiches the next day, if you somehow have leftovers.
Storage And Make Ahead Wisdom
This dip actually tastes better on day two when all those herbs have had more time to mingle. Store it in an airtight container and give it a good stir before serving again. The color might dull slightly but the flavor only gets more compelling.
- Make it up to three days ahead for stress free entertaining
- Add a splash of fresh lemon juice when refreshing leftovers
- Keep it away from strong odors in the refrigerator as dairy absorbs everything
Save to Pins Every time I serve this, someone asks if there is a secret ingredient. I just smile and say it is mostly herbs and love.
Frequently Asked Questions
- → Can I make this vegan?
Yes, simply substitute plant-based sour cream, mayonnaise, and yogurt, and omit the anchovy fillets.
- → How long does it keep in the refrigerator?
The dip stays fresh for up to 3 days when stored covered in the refrigerator.
- → What vegetables work best for serving?
Carrot sticks, cucumber slices, bell pepper strips, radishes, celery, snap peas, and cherry tomatoes all pair wonderfully.
- → Can I add avocado to this dip?
Absolutely, adding avocado creates extra creaminess and enhances the green color.
- → Is the anchovy essential?
No, anchovy fillets are optional and provide umami depth. Omit them for a fully vegetarian version.