Green Goddess Salad Dip

This vibrant Green Goddess Salad Dip brings the beloved classic dressing to life as a crowd-pleasing appetizer. Fresh herbs like parsley, chives, tarragon, and basil create a brilliant green dip that's both visually stunning and packed with flavor. The creamy base of sour cream, mayonnaise, and Greek yogurt provides the perfect canvas for these aromatic herbs, while a touch of lemon juice and white wine vinegar adds brightness. Ready in just 15 minutes with no cooking required, this dip is an effortless addition to any gathering, from casual weeknight snacks to elegant party spreads.

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The secret to this dip's exceptional flavor lies in the combination of fresh herbs. Tarragon adds a subtle anise-like sweetness, while basil contributes aromatic notes. Chives provide a mild onion flavor, and parsley brings freshness and color. The optional anchovy fillets add depth and umami, but don't worry—the flavor is subtle, not fishy. If you're keeping it vegetarian, simply omit them; the dip will still be absolutely delicious. Letting the dip chill for at least 30 minutes before serving allows all these flavors to meld together beautifully.

Ingredients

• Base: 1 cup sour cream, 1/2 cup mayonnaise, 1/4 cup Greek yogurt (plain, unsweetened)
• Fresh Herbs: 1/4 cup fresh parsley (chopped), 2 tablespoons fresh chives (chopped), 2 tablespoons fresh tarragon (chopped), 2 tablespoons fresh basil leaves
• Flavorings: 2 tablespoons lemon juice (freshly squeezed), 2 teaspoons white wine vinegar, 2 anchovy fillets (optional, omit for vegetarian), 1 small garlic clove (minced), 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
• To Serve: Tortilla chips, Assorted fresh vegetables (carrot sticks, cucumber slices, bell pepper strips, radishes, celery)

Instructions

Step 1

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.

Step 2

Blend until smooth and creamy, scraping down the sides as needed.

Step 3

Taste and adjust lemon juice, salt, or pepper as desired.

Step 4

Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.

Step 5

Serve chilled with tortilla chips and assorted fresh vegetables.

Zusatztipps für die Zubereitung

For the smoothest texture, let your food processor run for a full minute, stopping occasionally to scrape down the sides. This ensures all the herbs are finely chopped and fully incorporated. If the dip seems too thick after blending, you can thin it with a teaspoon of water or additional lemon juice. The dip tastes best when made at least a few hours ahead, giving the herbs time to infuse their flavors into the creamy base.

Varianten und Anpassungen

This recipe is wonderfully adaptable. For a vegan version, use plant-based sour cream, mayonnaise, and yogurt, and omit the anchovies. You can add half an avocado to the blender for extra creaminess and a boost of healthy fats. If you prefer a lighter version, substitute Greek yogurt for some or all of the sour cream and mayonnaise. For a different herb profile, try adding fresh dill or cilantro to the mix.

Serviervorschläge

Serve this Green Goddess Salad Dip in a rustic bowl surrounded by an array of colorful vegetables for an impressive presentation. Classic crudités like carrot sticks, cucumber slices, bell pepper strips, radishes, and celery work beautifully. For variety, add snap peas, cherry tomatoes, or endive leaves. Tortilla chips, pita chips, or crackers provide a satisfying crunch. This dip also makes a wonderful spread for sandwiches or a topping for grilled fish and chicken.

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Whether you're hosting a summer party, looking for a healthy afternoon snack, or searching for the perfect appetizer to impress your guests, this Green Goddess Salad Dip delivers on every front. Its vibrant green color promises freshness, and its creamy, herbaceous flavor keeps everyone coming back for more. Plus, with just 120 calories per serving, you can indulge without the guilt. Store any leftovers in the refrigerator for up to three days, though you might find it disappears long before then!

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, this dip actually tastes better when made ahead. Refrigerate for at least 30 minutes or up to 3 days covered to allow the herb flavors to fully develop and meld together.

→ What can I substitute for anchovies?

For a vegetarian version, simply omit the anchovies. You can add a pinch of sea salt or a teaspoon of capers for extra umami depth without the fish.

→ Can I make this dairy-free?

Absolutely! Use plant-based sour cream, vegan mayonnaise, and dairy-free yogurt as substitutes. The texture and flavor will remain creamy and delicious.

→ What vegetables pair best with this dip?

Carrot sticks, cucumber slices, bell pepper strips, celery, radishes, snap peas, and cherry tomatoes all work beautifully. Choose crisp, fresh vegetables for the best texture contrast.

→ How can I make the dip thicker or thinner?

For a thicker consistency, add more sour cream or reduce the lemon juice. To thin it out, add a tablespoon of water or extra lemon juice and blend until you reach your desired consistency.

→ Can I use dried herbs instead of fresh?

Fresh herbs are essential for the vibrant color and flavor of this dip. Dried herbs won't provide the same bright taste or green appearance that makes this dip special.