Save My friend Sarah showed up to a spring picnic with this dip in a ceramic bowl, and I watched people crowd around it like she'd discovered something revolutionary. The moment I tasted it, I understood—it was herbaceous and creamy all at once, with this bright lemon snap that made everything taste alive. I went home and made it that same week, and now I can't imagine entertaining without it.
I made this for a potluck and someone asked for the recipe before they'd even finished their first bite, which felt like a small victory in the kitchen. The thing that got me was how the green color brightened the whole table—it looked intentional and elegant without any fussing around.
Ingredients
- Greek yogurt: Use whole milk if you can find it—it's tangier and creamier than low-fat versions, which keeps the dip tasting luxe without feeling heavy.
- Mayonnaise: This is the backbone of the richness; don't skip it thinking yogurt alone will work.
- Sour cream: Just a little adds depth and keeps everything from tasting too healthy.
- Fresh parsley: The main herb, so use generously—it's mild enough that it won't overpower.
- Chives: They give a subtle onion note without the bite of raw onion.
- Tarragon: This is the secret ingredient that makes people wonder what they're tasting; it has an anise-like whisper.
- Basil: Use fresh, torn by hand if possible—it bruises easily and tastes better that way.
- Lemon juice: Freshly squeezed makes all the difference; bottled lemon juice tastes flat by comparison.
- Capers: A small amount brings a briny, funky salt that prevents the dip from tasting one-note.
- Garlic: Just one small clove—raw garlic is pungent, and you want it as a whisper, not a shout.
Instructions
- Build the creamy base:
- Add your mayonnaise, yogurt, and sour cream to the food processor. Pulse them together for about 30 seconds until they're completely smooth and there are no streaks of white.
- Load in the herbs and aromatics:
- Throw in all your herbs, the chopped scallions, the single garlic clove, capers, and lemon juice. The mixture should look like a garden exploded in there.
- Blend until silky:
- Run the processor on medium speed, stopping to scrape down the sides once or twice, until everything is evenly distributed and the color is a vibrant, almost neon green. This usually takes about a minute.
- Taste and adjust:
- This is the moment to think about what you want more of—more lemon if it feels flat, more salt if the herbs taste muted, maybe an extra pinch of pepper. Trust your palate.
- Chill and let flavors get to know each other:
- Transfer to a serving bowl, cover it, and stick it in the fridge for at least 30 minutes. This resting time lets all those flavors meld into something greater than the sum of their parts.
Save I brought this to a lunch where someone was on a strict diet, and watching them light up at the fact that it was vegetarian and gluten-free—and actually delicious—reminded me that good food doesn't have to be complicated to matter. It was just herbs and cream and lemon, but it made someone's day feel a little less restricted.
The Best Vessels for Serving
Arrange your dip with whatever you're serving it alongside. Fresh vegetables cut into spears work beautifully—snap peas, cucumber, celery, and bell peppers all taste clean and bright next to it. I've also used homemade pita chips, thick-cut potato chips, and rounds of toasted baguette. The dip is neutral enough to pair with anything savory, which is why it shows up on my table constantly.
Variations Worth Trying
One time I had cilantro instead of basil and subbed mint for tarragon, and it became something new—more southeast Asian in flavor. I've also made it vegan by using plant-based mayo and yogurt, and honestly, it was barely different; the herbs do most of the heavy lifting. The recipe is flexible enough that you can rearrange the herbs based on what's fresh or what you're in the mood for.
Storage and Make-Ahead Tips
This keeps beautifully in an airtight container in the fridge for up to three days, which makes it perfect for meal prep. The color fades slightly as it sits, but the taste actually improves as the flavors get to know each other. I sometimes make a double batch on Sunday and use it throughout the week as a sandwich spread or a dollop on roasted vegetables.
- Keep it covered so it doesn't pick up other flavors from the fridge.
- If it dries out slightly, stir in a tablespoon of yogurt or lemon juice to refresh it.
- Always taste it again before serving, even if you made it the day before—you might want to brighten it with a squeeze of fresh lemon.
Save This dip has become one of those recipes I return to constantly because it's easy, it impresses people, and it genuinely tastes like spring. It's the kind of thing that feels small until you realize how often you're making it.