Save to Pinterest I was staring at a wilting bunch of herbs on my counter, wondering what to do with them before they turned into compost. A friend had just texted asking what to bring to a last-minute gathering, and I remembered a dip I'd had at a potluck years ago that tasted like spring in a bowl. I tossed everything into the blender without measuring much, and what came out was so bright and creamy that I knew I'd stumbled onto something I'd make over and over. That dip saved my herbs and became the surprise hit of the evening.
The first time I brought this to a barbecue, someone asked if I'd made it from scratch, like that was some kind of miracle. I watched people go back for seconds and thirds, piling it onto chips and dunking carrots until the bowl was scraped clean. A neighbor even asked for the recipe on a napkin. It made me realize that sometimes the simplest things, the ones you throw together on instinct, end up meaning the most.
Ingredients
- Sour cream: This is the creamy backbone of the dip, giving it body and a gentle tang that balances the bright herbs.
- Mayonnaise: Adds richness and helps the dip cling to chips without being too heavy.
- Greek yogurt: I like using plain, unsweetened yogurt to lighten things up a bit and sneak in some extra protein.
- Fresh parsley: The workhorse herb here, it brings a clean, grassy flavor that doesn't overpower.
- Fresh chives: These add a mild oniony note that feels delicate and springlike.
- Fresh tarragon: This is the secret star, with its subtle anise flavor that makes people ask what that mystery taste is.
- Fresh basil leaves: A handful of basil rounds out the herb mix with a sweet, peppery brightness.
- Lemon juice: Freshly squeezed is key, it wakes up all the other flavors and keeps the dip from feeling flat.
- White wine vinegar: Just a splash adds sharpness and complexity without being too punchy.
- Anchovy fillets: Optional, but they dissolve into a savory umami depth that isn't fishy at all.
- Garlic clove: One small clove is enough, any more and it starts to take over.
- Kosher salt and black pepper: Season to taste, remembering that the flavors will bloom after the dip chills.
- Tortilla chips and fresh vegetables: The vehicles for all that creamy, herby goodness.
Instructions
- Blend the base:
- Add the sour cream, mayonnaise, and Greek yogurt to your food processor or blender, then pile in all the fresh herbs, lemon juice, vinegar, anchovy if using, garlic, salt, and pepper. Pulse until everything comes together into a smooth, vibrant green dip, scraping down the sides so nothing gets left behind.
- Taste and adjust:
- Give it a little taste, this is your chance to add more lemon if you want brightness, salt if it needs depth, or pepper for a gentle kick. Trust your instincts here.
- Chill and let it rest:
- Transfer the dip to a serving bowl, cover it, and let it hang out in the fridge for at least 30 minutes. The flavors need time to mingle and soften, and the dip will thicken up slightly as it chills.
- Serve it up:
- Pull it out of the fridge, give it a quick stir, and set it out with a pile of tortilla chips and all the crunchy vegetables you can find. Watch it disappear.
Save to Pinterest I remember sitting on my back porch with a bowl of this dip between me and my sister, just talking and mindlessly crunching through a bag of chips. We weren't celebrating anything special, but the dip made the moment feel a little more intentional, like we'd created a tiny ritual out of nothing. That's the magic of food that tastes this good, it turns ordinary afternoons into memories.
Making It Your Own
This dip is forgiving, so feel free to swap out herbs based on what you have. I've made it with extra basil when I was out of tarragon, and I've thrown in a handful of cilantro when I wanted a different kind of brightness. Some people love adding a chunk of ripe avocado for extra creaminess, which also gives the dip a softer, richer texture. You can even thin it out with a splash of water or olive oil if you want it more drizzle-able for salads.
Serving Suggestions
I usually put out a big wooden board with the dip in the center, surrounded by rainbow carrots, snap peas, cherry tomatoes, cucumber rounds, and radish slices. Tortilla chips are a must, but pita chips and crackers work too. Once, I served it alongside grilled chicken and it turned into an impromptu sauce that everyone loved. It's one of those recipes that plays well with almost anything you pair it with.
Storage and Leftovers
Keep any leftover dip in a covered container in the fridge for up to three days, though it rarely lasts that long in my house. The color might dull slightly after a day or two, but the flavor stays bright and delicious. I've stirred leftover dip into pasta salad, spread it on sandwiches, and even used it as a topping for baked potatoes.
- Store in an airtight container to prevent the herbs from oxidizing too quickly.
- Give it a good stir before serving again, sometimes the liquid separates a bit.
- If it thickens up too much in the fridge, whisk in a teaspoon of lemon juice or water to loosen it back up.
Save to Pinterest This dip has become my go-to whenever I need to bring something that feels special without spending hours in the kitchen. It reminds me that the best recipes are often the ones that came together by accident, born out of necessity and a little bit of curiosity.
Recipe FAQs
- → Can I make this dip ahead of time?
Yes, this dip actually improves when made ahead. Prepare it up to 3 days in advance and refrigerate covered. The flavors meld beautifully overnight, making it perfect for meal prep and entertaining.
- → What fresh herbs work best as substitutes?
Fresh dill, cilantro, or mint can replace tarragon or basil depending on your preference. Keep the total herb volume consistent and taste as you go to balance the flavors.
- → How do I make this dip vegan?
Swap sour cream with plant-based alternatives, use vegan mayonnaise, and substitute Greek yogurt with dairy-free options. Omit the optional anchovies completely for a fully vegan version.
- → Should I use fresh or dried herbs?
Fresh herbs are essential for this dip's vibrant flavor and color. Dried herbs lack the brightness this dip depends on. If fresh aren't available, consider making a different appetizer.
- → What vegetables pair best with this dip?
Crisp vegetables like carrot sticks, cucumber slices, bell pepper strips, radishes, celery, snap peas, and cherry tomatoes all work wonderfully. Choose a colorful variety for visual appeal and different textures.
- → Is this dip naturally gluten-free?
The dip itself is gluten-free. To keep it entirely gluten-free, serve with gluten-free tortilla chips and verify all ingredient labels for hidden gluten, especially in mayonnaise.