Green Goddess Dip with Crudites

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Green goddess dip is a creamy, herb-packed dip made with fresh basil, chives, parsley, and tarragon blended into a tangy sour cream and mayonnaise base.

Served with an array of fresh vegetables for dipping, it’s a refreshing appetizer that looks impressive and tastes even better.

Why You’ll Love It

  • Vibrant green color from fresh herbs — no artificial anything
  • Ready in 10 minutes
  • Tastes better than store-bought by miles
  • Versatile — works as a dip, spread, or salad dressing
  • Encourages eating more vegetables

Ingredients

For the green goddess dip:

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup fresh herbs, packed (mix of parsley, basil, chives, and tarragon)
  • 2 anchovy fillets (or 1 teaspoon anchovy paste) — optional but traditional
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the crudites (choose 5-7 varieties):

  • 1 bunch radishes, trimmed and halved
  • 2 cups sugar snap peas, strings removed
  • 1 bunch baby carrots or carrot sticks
  • 1 large cucumber, sliced into spears
  • 1 bunch celery, cut into sticks
  • 1 pint cherry tomatoes
  • 1 head endive, separated into leaves
  • 1 cup blanched green beans
  • 1 small head cauliflower, cut into florets
  • 1 bunch asparagus, blanched and chilled

Steps

  1. Roughly chop the fresh herbs — you want about 1/2 cup parsley, 1/4 cup basil, 2 tablespoons chives, and 2 tablespoons tarragon (adjust based on what you have).
  2. Add the sour cream, mayonnaise, chopped herbs, anchovy fillets, and garlic to a food processor or blender.
  3. Blend until the herbs are finely chopped and the dip is uniformly green with some flecks visible, about 30-45 seconds.
  4. Add the lemon juice, white wine vinegar, salt, and pepper.
  5. Pulse a few times to combine.
  6. Taste and adjust seasoning — it may need more salt, lemon, or pepper depending on your preferences.
  7. Transfer the dip to a serving bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 30 minutes to let the flavors meld.
  8. While the dip chills, prepare your crudites by washing and cutting the vegetables.
  9. For blanched vegetables like green beans or asparagus, boil them for 2-3 minutes until crisp-tender, then immediately plunge into ice water to stop cooking and preserve the bright green color.
  10. Arrange the vegetables on a large platter around the bowl of dip.
  11. Serve cold.

Helpful Tips & Substitutions

Herb flexibility. Don’t stress about exact herb proportions — parsley should be the base, but the others can vary based on availability.

Skip the tarragon? It has a distinct anise-like flavor that some people dislike — substitute more basil or add a few fresh dill fronds instead.

Anchovy note. Anchovies add savory depth without tasting fishy — if you’re hesitant, start with one fillet and taste before adding more.

Anchovy substitute. 1 teaspoon Worcestershire sauce or 1/2 teaspoon white miso paste adds similar umami without the fish.

Greek yogurt version. Replace the sour cream with plain Greek yogurt for a lighter, tangier dip with more protein.

Make it vegan. Use vegan mayo and sour cream alternatives — the herbs still shine through.

As a dressing. Thin the dip with 2-3 tablespoons of buttermilk or water to make a pourable salad dressing.

Serving Ideas

Serve the dip in a bowl set in the center of a large vegetable platter with the crudites arranged around it.

For a more elegant presentation, serve in a hollowed-out bread bowl or a small ceramic dish.

Offer crackers, pita chips, or crusty bread alongside the vegetables for variety.

This dip also works as a spread for sandwiches or wraps, a sauce for grilled fish or chicken, or a topping for baked potatoes.

Pair with sparkling water, white wine, or light cocktails at summer gatherings.

Make-Ahead & Storage

Best timing: Make the dip at least 30 minutes ahead, but it’s even better after 4-24 hours in the refrigerator — the flavors deepen significantly.

Refrigerator: Store the dip in an airtight container for up to 5 days — the color may darken slightly on the surface but a quick stir brings it back.

Prevent browning: Press plastic wrap directly onto the surface of the dip before covering to minimize oxidation.

Prep vegetables ahead: Cut crudites up to 24 hours in advance — store in produce storage containers lined with damp paper towels to keep them crisp.

Not recommended for freezing: The dairy base separates when frozen and thawed.

The Dip Everyone Asks About

Green goddess dip has been around since the 1920s, and it’s endured for good reason — the combination of fresh herbs, tangy dairy, and savory anchovy creates something greater than the sum of its parts.

Make a batch for your next gathering and watch people hover around the vegetable platter instead of ignoring it.

It’s the kind of recipe that converts people who claim they don’t like vegetables.

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