Green Goddess Salad Dip (Printable Version)

Vibrant, creamy dip bursting with fresh herbs and tangy flavors. Ideal for entertaining with crispy chips and crunchy 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 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)
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 Make It:

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 Tips:

01 -
  • Ready in just 15 minutes with no cooking required
  • Packed with fresh herbs for incredible flavor
  • Naturally vegetarian and gluten-free friendly
  • Perfect for entertaining and parties
  • Stores well in the refrigerator for up to 3 days
02 -
  • Chill the dip for at least 30 minutes before serving for best flavor
  • Store covered in refrigerator for up to 3 days
  • Always check ingredient labels if avoiding specific allergens
  • Try adding snap peas or cherry tomatoes to your vegetable selection
  • For best texture, use room temperature dairy ingredients when blending
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