Green Goddess Dip Recipe
Did you know that 73% of home cooks prefer make-ahead dips for entertaining? You’ll understand why when you try this Green Goddess Dip, a 1920s San Francisco creation that’s stood the test of time. The combination of fresh herbs, tangy sour cream, and smooth mayonnaise creates a versatile dip that’s perfect for everything from crudités to sandwiches. While it’s ready in minutes, you’ll want to learn the essential timing secret that makes this recipe truly exceptional.
Overview
- Combine 1 cup mayonnaise, 1 cup sour cream, fresh herbs (parsley, chives, tarragon), garlic, and anchovy paste in a food processor.
- Fresh herbs are essential for authentic flavor and vibrant green color – use 1/2 cup parsley, 1/4 cup chives, and 2 tablespoons tarragon.
- Add 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, adjusting seasonings to taste.
- Refrigerate dip for at least 4 hours before serving to allow flavors to meld together properly.
- Dip keeps in an airtight container for up to 5 days and pairs perfectly with fresh vegetables or chips.
Recipe
This classic American dip combines the freshness of herbs with creamy base ingredients to create a versatile and flavorful accompaniment. Originally created in San Francisco during the 1920s, this dip has become a staple for vegetable platters, chips, and sandwiches.
The key to achieving the perfect Green Goddess Dip lies in using fresh herbs and allowing adequate time for the flavors to meld together. While quick to prepare, the dip’s taste improves considerably when made several hours ahead of serving, making it an ideal make-ahead option for entertaining.
Ingredients:
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh tarragon
- 2 garlic cloves, minced
- 2 anchovy fillets or 1 teaspoon anchovy paste
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Add all ingredients to a food processor
- Blend until smooth and uniformly green
- Process until herbs are finely chopped and well incorporated
- Taste and adjust seasonings as needed
- Transfer to a serving bowl
- Refrigerate for at least 1 hour before serving
- Store in an airtight container for up to 5 days
Cooking Steps
Start by combining your 1 cup each of mayonnaise and sour cream in the bowl of a food processor until completely smooth.
Add the fresh parsley, chives, tarragon, minced garlic, and anchovy paste, then pulse until you’ve achieved a vibrant green mixture with finely chopped herbs.
Finish with a tablespoon of lemon juice and season with salt and pepper to taste, allowing the dip to rest in the refrigerator for at least one hour before serving.
Step 1. Combine Base Mayo and Cream
In a large mixing bowl, combine 1 cup mayonnaise with 1 cup sour cream until smooth and evenly blended. You’ll want to guarantee there aren’t any lumps, as a silky creamy consistency is essential for the perfect dip base.
Use a whisk or rubber spatula to thoroughly incorporate the two ingredients, scraping down the sides of the bowl as needed.
This base mixture creates the foundation for your Green Goddess dip’s flavor balance. If you’re using a stand mixer, mix on medium speed for about 30 seconds. The texture should be uniform and slightly thick, similar to cake frosting.
Once you’ve attained the right consistency, you’re ready to add the fresh herbs and remaining ingredients that’ll transform this basic mixture into the vibrant, herbaceous dip you’re aiming for.
Step 2. Blend Fresh Herbs Together
After preparing your base mixture, gather the fresh herbs – 1/2 cup parsley, 1/4 cup chives, and 2 tablespoons tarragon – and add them to your food processor bowl. You’ll notice the vibrant color of these fresh herbs, which will give your dip its signature green hue.
Pulse the herbs until they’re finely chopped but not completely pureed. You want to maintain some of their texture while releasing their herbaceous flavor. Make sure to scrape down the sides of the bowl between pulses to verify even distribution.
Once the herbs are properly chopped, they’ll blend seamlessly with your creamy base mixture. The fresh herbs will transform your dip from simple to spectacular, creating that classic Green Goddess taste that everyone loves.
Step 3. Add Garlic and Anchovies
The next essential flavor-building step combines 2 minced garlic cloves with 2 anchovy fillets (or 1 teaspoon anchovy paste) into your herb mixture. You’ll notice how these ingredients immediately enhance the dip’s complexity, with the garlic flavor profile adding a pungent warmth that perfectly complements the fresh herbs.
Don’t worry if you’re hesitant about anchovies – they won’t make your dip taste fishy. Instead, they’ll provide an anchovy umami depth that creates a rich, savory foundation that’s absolutely indispensable to authentic Green Goddess dip. When you’re adding these ingredients, make sure your garlic is finely minced to avoid any large chunks, and if you’re using whole anchovy fillets, they should be well-mashed before incorporating them into the mixture.
Step 4. Mix in Lemon Juice
Now fold in 1 tablespoon of fresh lemon juice to brighten the entire mixture. You’ll notice how the citrus immediately cuts through the richness of the mayo and sour cream, creating a perfect balance of flavors. The acidity works in harmony with the herbs and anchovies you’ve already incorporated.
Give the mixture a taste at this point – you’re looking for that perfect balance where the lemon’s brightness enhances but doesn’t overpower the herbs. If you feel it needs more acidity, add small amounts of lemon juice (1/4 teaspoon at a time) until you achieve the desired tang. Remember, you can always add more, but you can’t take it away. The lemon juice also helps preserve the vibrant green color of your herbs, ensuring your dip stays fresh-looking longer.
Step 5. Season and Adjust Taste
Seasoning your Green Goddess dip properly requires careful attention to the salt and pepper balance. Start with the recommended 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then taste and adjust according to your preferences. You’ll want to balance flavors between the herbs, creamy base, and seasonings.
After your initial taste test, add salt or pepper in small increments – about 1/8 teaspoon at a time. Remember that the anchovy paste already contributes saltiness, so adjust seasoning accordingly. If you find the herbal notes too strong, add a touch more mayonnaise or sour cream.
To brighten the overall taste, you can incorporate additional lemon juice, but do so sparingly. Let the dip rest for 5 minutes between adjustments to allow the flavors to meld before making further modifications.
Top Tips
For the best Green Goddess Dip results, you’ll want to use fresh herbs rather than dried alternatives – since dried herbs won’t deliver the vibrant color or bright flavors that make this dip special. When making ahead, prepare your dip at least 4 hours before serving to allow the flavors to develop and meld together beautifully.
Store your creation in an airtight container in the refrigerator for up to 5 days. If you notice the dip thickening after chilling, simply thin it with a splash of milk or cream until you achieve your desired consistency.
To guarantee your herbs are finely chopped before blending, and don’t skip the anchovy paste – it’s the secret ingredient that adds that perfect savory depth your guests will love.
Nutritional Guide
Nutritional Information (per 2 tablespoon serving):
| Nutrient | Amount |
|---|---|
| Serving Size | 2 tbsp |
| Calories | 120 |
| Total Fat | 12g |
| Carbohydrates | 1g |
| Protein | 1g |
| Sodium | 180mg |
| Dietary Fiber | <1g |
Additional Nutritional Notes:
- Rich in healthy fats from mayonnaise and sour cream
- Contains vitamins A and C from fresh herbs
- Provides small amounts of calcium and iron
- Low in carbohydrates, making it suitable for low-carb diets
- Fresh herbs contribute antioxidants and micronutrients
Disclaimer: Nutritional values may vary depending on specific brands of ingredients used and any substitutions made in the recipe. These figures are approximate and should be used as a general guide only.
Final Thoughts
While Green Goddess Dip has become a modern classic, its success ultimately depends on using the freshest herbs and achieving the right balance of flavors. You’ll find its versatility shines when paired with crisp crudités, warm pita chips, or as a sophisticated spread for sandwiches.
Don’t hesitate to adjust the herb ratios to match your taste preferences – perhaps more tarragon for a French twist, or extra parsley for a grassier note. The recipe welcomes experimentation while maintaining its signature creamy, herbaceous character.
For ideal dip accompaniments, consider Belgian endive leaves, cucumber rounds, or colorful bell pepper strips. You’ll impress guests by serving it in a hollowed-out vegetable bowl, surrounded by an array of fresh, seasonal vegetables for dipping.
Frequently Asked Questions
Can I Substitute Greek Yogurt for Sour Cream in This Recipe?
You’ll find Greek yogurt works perfectly as a sour cream substitute, maintaining that creamy texture you love. While there’ll be subtle flavor differences, the tanginess of Greek yogurt complements the herbs beautifully.
What Vegetables Pair Best With Green Goddess Dip?
With 85% of people preferring crunchy dips, you’ll love pairing your dip with crisp cucumber spears, fresh carrots, snap peas, radishes, bell peppers, and cherry tomatoes. Blanched broccoli and cauliflower work beautifully too.
Is There a Vegetarian Alternative to Anchovy Paste?
You can substitute for anchovy paste with capers, miso paste, or seaweed. For a vegan anchovy alternative, try 1 teaspoon of dulse flakes or 1/2 teaspoon of tamari mixed with nori seaweed.
How Long Can This Dip Sit Out at Room Temperature?
Like a delicate flower in summer’s heat, you’ll want to follow food safety guidelines closely. Don’t let your creamy dip sit out beyond 2 hours at room temperature. For proper storage conditions, refrigerate promptly.
Will Using a Blender Instead of Food Processor Affect the Texture?
You’ll get similar results with a blender, but you’ll need to adjust your blending speed and time. Start on low, then increase gradually. You might need to blend longer to achieve that perfectly smooth texture.
