Save Pin There's something about the smell of fresh herbs that can stop me mid-morning and pull me back to a farmers market I wandered through on a whim one early summer. I picked up a bundle of tarragon because the vendor mentioned it was perfect for something green and creamy, and honestly, I had no idea what I was doing. That afternoon, I threw together what felt like half my refrigerator—yogurt, mayo, whatever herbs looked alive—and made this dip. It became the thing people asked for, the one I couldn't show up to a gathering without.
I made this for my sister's impromptu picnic once, and she dipped a carrot stick in, paused, and asked if I'd gone to culinary school when I wasn't looking. The compliment was funny because the dip almost made itself—no cooking, no stress, just the food processor doing the work while I stood there feeling accomplished. That's when I realized this was the kind of recipe worth coming back to.
Ingredients
- Mayonnaise: Use real mayo here, not the low-fat version—it's the base that makes everything creamy and rich without tasting heavy.
- Greek yogurt: Whole milk yogurt gives you tang and body; the thinner stuff separates if you're not careful.
- Sour cream: Just a few tablespoons add a subtle sharpness that keeps the dip from feeling one-note.
- Fresh parsley: This is your green backbone—mild enough to let other herbs shine but present enough to matter.
- Fresh chives: They bring a gentle onion whisper without the rawness of actual onion.
- Fresh tarragon: This is the secret weapon, the herb that tastes like no other herb—slightly sweet, faintly anise-like, and unforgettable.
- Fresh basil: Use the tender leaves for brightness, not the ones that look tired.
- Fresh dill: Optional, but if you have it, throw it in—it adds a fresh, almost coastal note.
- Scallions: Chop the whole thing, white and green parts, for layered flavor.
- Garlic clove: Just one, and small, because raw garlic can take over a room if you're not gentle.
- Lemon juice: Squeeze it fresh—bottled changes the flavor in ways you'll feel but might not name.
- Capers: They add a briny, slightly vinegary pop that makes people wonder what your secret ingredient is.
- Kosher salt and black pepper: Both are non-negotiable for bringing everything into focus.
Instructions
- Build Your Base:
- Add the mayo, yogurt, and sour cream to your food processor and let them blend together until smooth. This is your canvas—everything else is color.
- Add the Green:
- Toss in all your herbs, the scallions, garlic, capers, lemon juice, salt, and pepper at once. Blend until the whole thing turns that brilliant green and you can't see any chunks anymore, stopping to scrape down the sides once or twice.
- Taste and Adjust:
- Dip a carrot stick in and taste it honestly—is it bright enough, salty enough, does it need more lemon? This is your moment to fix it before it sets.
- Chill and Rest:
- Scoop everything into a serving bowl, cover it with plastic wrap, and let it sit in the fridge for at least 30 minutes. The flavors will deepen and meld into something more complex than what you just made.
Save Pin I remember setting this out at a dinner party and watching people come back to it, again and again, barely touching anything else on the table. There's something almost grounding about serving food that's this simple and this good, something that reminds you why people gather around tables in the first place.
The Herb Question
The beauty of this dip is that it's forgiving with herbs—if you don't like tarragon, use more basil or add cilantro and mint for something entirely different. I've made it with whatever looked good at the market, and it's never been wrong. The key is using fresh herbs, not the dried versions that taste like sad paper.
What to Serve It With
Vegetables are the obvious choice—cucumbers, carrots, bell peppers, radishes, celery—but I've also served this with everything from crispy potato chips to smeared thickly on toasted bread with sliced tomatoes and a pinch of fleur de sel. It works as a sandwich spread, a topping for grilled fish, or a dollop next to roasted vegetables. The dip adapts to what's around it.
Storage and Keeping
This dip keeps for about three days in an airtight container in the fridge, though the color will fade slightly as the herbs oxidize. It doesn't freeze well because the dairy base gets weird when thawed, so make it fresh when you need it. The 10-minute prep time means you're never far from having this ready.
- If you're making it ahead, wait to add lemon juice until the last moment before serving so it stays bright.
- A vegan version works perfectly with plant-based mayo and yogurt—I've made it that way for friends and they couldn't tell the difference.
- Taste it one more time before serving because flavor can shift slightly after chilling, and you might want a pinch more salt.
Save Pin This dip is proof that the best recipes don't need a lot of time or technique—they just need good ingredients and honesty about flavor. Make it once, and you'll find reasons to make it again.
Questions & Answers
- → What herbs give this dip its distinctive flavor?
Fresh parsley, chives, tarragon, basil, and optional dill combine to create the vibrant, herbal essence of the dip.
- → Can this dip be made ahead of time?
Yes, chilling the dip for at least 30 minutes allows the flavors to blend and intensify.
- → What base ingredients are used for creaminess?
A combination of mayonnaise, Greek yogurt, and sour cream provides a smooth and creamy texture.
- → How can the dip be customized for different tastes?
You can substitute herbs like cilantro or mint for basil or tarragon, and adjust the seasoning to preference.
- → Is this dip suitable for gluten-free diets?
Yes, all ingredients are gluten-free, but check labels for any store-bought components to be certain.