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Creamy Green Goddess dip in a ceramic bowl with a wooden spoon, surrounded by fresh vegetable crudités.
Layla

Green Goddess Dip

A creamy, herb-packed dip that's bright, tangy, and impossible to stop eating with crudites or chips.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Dip
  • 1 cup sour cream full-fat for best texture
  • 0.5 cup mayonnaise
  • 1 cup fresh parsley packed, leaves and tender stems
  • 0.5 cup fresh chives cut into 1-inch pieces
  • 0.25 cup fresh tarragon leaves only
  • 2 anchovy fillets rinsed and patted dry
  • 1 clove garlic smashed
  • 2 tbsp lemon juice freshly squeezed
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly ground

Equipment

  • Food Processor or Blender
  • Rubber spatula
  • Serving Bowl

Method
 

Make the Dip
  1. In a food processor, combine parsley, chives, tarragon, anchovies, and garlic. Pulse until finely chopped, about 10 pulses, scraping down the sides once. You want a rough paste, not a puree.
  2. Add sour cream, mayonnaise, lemon juice, salt, and pepper. Process until smooth and pale green, about 30 seconds, stopping to scrape down the sides halfway through.
  3. Taste the dip. It should be tangy, herby, and well-seasoned. Add more lemon juice for brightness, salt if it tastes flat, or a pinch more pepper. Pulse briefly to combine.
  4. Transfer to a serving bowl, cover, and refrigerate at least 30 minutes to let the flavors meld. The dip will thicken slightly as it chills. Serve cold with crudites, potato chips, or crackers.

Notes

No anchovies on hand? Substitute 1 teaspoon Worcestershire sauce or 1 tablespoon capers, drained. The dip keeps well for up to 3 days refrigerated - the color may darken slightly but the flavor improves. For a lighter version, swap Greek yogurt for half the sour cream.