Save My neighbor brought this to a block party last summer, and I watched people hover around the bowl all evening, double-dipping when they thought no one was looking. The color alone stopped conversations. When she finally shared the recipe, I made it the next weekend and understood why everyone kept going back for more. It's become my go-to whenever I need something that looks impressive but comes together in the time it takes to return a few emails.
I first made this for a potluck where I forgot to plan anything until the morning of, and it saved me from showing up empty-handed. Three people asked for the recipe before I'd even finished my first plate. Now it's my secret weapon for last-minute gatherings, and I always keep the herbs on hand just in case.
Ingredients
- Sour cream: Forms the tangy base that balances all the bright herb flavors, use full-fat for the richest texture.
- Mayonnaise: Adds body and smoothness, making the dip cling perfectly to chips without being gloppy.
- Greek yogurt: Brings extra protein and a subtle tartness that keeps the dip from feeling too heavy.
- Fresh parsley: Provides the backbone of the green color and a clean, grassy flavor that doesn't overpower.
- Fresh chives: Contribute a delicate onion note that's softer and more sophisticated than using raw onion.
- Fresh tarragon: This is the secret herb that makes people ask what that interesting flavor is, slightly anise-like and elegant.
- Fresh basil leaves: Adds a sweet, peppery depth that rounds out the other herbs beautifully.
- Lemon juice: Freshly squeezed is essential here, it brightens everything and keeps the dip tasting alive.
- White wine vinegar: Adds a sharp tang that cuts through the creaminess without the heaviness of other vinegars.
- Anchovy fillets: Optional but transformative, they dissolve into umami richness without tasting fishy at all.
- Garlic clove: One small clove is plenty, too much will overpower the delicate herb balance.
- Kosher salt: Season gradually, the anchovies add salt if you're using them.
- Black pepper: Freshly ground adds little bursts of heat that wake up each bite.
- Tortilla chips and vegetables: Choose sturdy chips that won't break, and cut vegetables into thick enough pieces to scoop without snapping.
Instructions
- Blend the base:
- Add the sour cream, mayonnaise, and Greek yogurt to your food processor first so the herbs have something creamy to grab onto. This creates a smoother blend than adding everything at once.
- Add the herbs and flavorings:
- Toss in all the fresh herbs, lemon juice, vinegar, anchovies if using, garlic, salt, and pepper on top of the creamy base. Don't worry about chopping the herbs too finely, the blender will handle it.
- Process until smooth:
- Blend for about 30 seconds, then scrape down the sides with a spatula and blend again until you have a uniformly vibrant green dip. The texture should be thick enough to cling to a chip but still pourable.
- Taste and adjust:
- This is where you make it yours, add more lemon if you want brightness, more salt if it tastes flat, or a pinch more pepper for heat. Trust your palate over exact measurements.
- Chill before serving:
- Transfer to a serving bowl, cover tightly, and refrigerate for at least 30 minutes. The flavors need this time to become friends, and the dip thickens slightly as it chills.
Save The first time I brought this to a family gathering, my aunt who claims to hate anything green ate half the bowl herself. She called me the next day asking if I'd bring it to Thanksgiving. That's when I knew this dip had real power, it converts even the most suspicious eaters into herb lovers.
How to Make It Your Own
I've added half an avocado when I wanted extra creaminess, and it turned the dip into something almost mousse-like. A spoonful of capers gives it a briny punch similar to the anchovies but with a different texture. On days when I'm feeling adventurous, I'll throw in a handful of spinach or arugula for even more green power without changing the flavor profile too much. The base recipe is forgiving enough to handle your experiments.
Storage and Make-Ahead Magic
This dip actually tastes better the next day after all the flavors have had time to settle in together. I make it the night before parties and wake up with one less thing to worry about. It keeps well covered in the fridge for up to three days, though the bright green color will dull slightly as the herbs oxidize. Give it a quick stir before serving if any liquid has separated, and taste again to see if it needs a squeeze of fresh lemon to perk it back up.
Serving Suggestions That Actually Work
Beyond chips and vegetables, I've used this as a sauce for grilled chicken, a spread on turkey sandwiches, and even thinned with a bit of water as a salad dressing. It's fantastic dolloped on baked potatoes or stirred into pasta salad for extra richness. One friend spreads it on her morning bagel instead of plain cream cheese, which seemed odd until I tried it and realized she was onto something brilliant.
- Serve in a shallow bowl rather than a deep one so people can actually reach the dip with their chips.
- Set out both sturdy chips and delicate vegetables so everyone finds something they like to scoop with.
- Garnish with extra chopped herbs or a drizzle of olive oil if you want it to look fancy for approximately two seconds before people dive in.
Save This dip has gotten me through more gatherings than I can count, and it never stops feeling like a small triumph when the bowl comes back empty. Keep the recipe close, you'll use it more than you expect.
Recipe FAQs
- → Can I make this dip ahead of time?
Yes, this dip is perfect for advance preparation. Make it up to 3 days ahead and store it covered in the refrigerator. The flavors actually improve as they meld together over time.
- → How can I make a vegan version?
Substitute plant-based sour cream, mayonnaise, and yogurt for their dairy counterparts, and omit the anchovy fillets. The herbaceous flavors remain vibrant and delicious.
- → What if I don't have all the fresh herbs?
While fresh herbs are ideal for authentic flavor, you can substitute with dried herbs at about one-third the quantity. Fresh parsley and basil are the most important for the classic taste.
- → How long does this dip last?
When stored in an airtight container in the refrigerator, this dip will keep for up to 3 days. The creamy base and fresh herbs maintain their quality throughout this timeframe.
- → What vegetables work best for serving?
Crisp vegetables like carrot sticks, cucumber slices, bell pepper strips, celery, radishes, and snap peas all pair beautifully. For best results, chill vegetables before serving alongside the dip.
- → Can I add other ingredients for variation?
Absolutely. Try adding mashed avocado for extra creaminess, a touch of Dijon mustard for depth, or fresh dill for alternative herbaceous notes. Adjust seasonings to your preference.