Green Goddess Dip

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  • Level: Easy
  • Total: 30 min (includes chilling time)
  • Active: 5 min
  • Yield: about 2 1/2 cups
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3/4 cup buttermilk

1/3 cup plain Greek yogurt

1/4 cup fresh basil leaves

1/4 cup fresh dill

1/4 cup fresh flat-leaf parsley leaves

1/4 cup fresh tarragon leaves

1 1/2 tablespoons Dijon mustard

1 tablespoon champagne vinegar

1/4 cup plus 2 tablespoons neutral oil

1/4 cup plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly cracked black pepper


  1. Combine the buttermilk, yogurt, basil, dill, parsley, tarragon, mustard and vinegar in a blender and blend for about 15 seconds. With the blender running, slowly drizzle in the neutral oil and extra-virgin olive oil until the mixture is emulsified. Season with salt and black pepper. Serve chilled.