Green Goddess Creamy Dip - Skillet Static

# What You Need:

→ Dairy & Base

01 - ½ cup mayonnaise

02 - ½ cup plain whole milk Greek yogurt

03 - 2 tablespoons sour cream

→ Fresh Herbs

04 - ½ cup fresh parsley leaves

05 - ¼ cup chopped fresh chives

06 - ¼ cup fresh tarragon leaves

07 - 2 tablespoons fresh basil leaves

08 - 1 tablespoon fresh dill (optional)

→ Aromatics & Flavor

09 - 2 scallions, chopped

10 - 1 small garlic clove

11 - 2 tablespoons freshly squeezed lemon juice

12 - 2 teaspoons drained capers

13 - ½ teaspoon kosher salt

14 - ¼ teaspoon freshly ground black pepper

# How-To Steps:

01 - Combine mayonnaise, Greek yogurt, and sour cream in a food processor or blender until smooth.

02 - Incorporate parsley, chives, tarragon, basil, optional dill, scallions, garlic, capers, lemon juice, salt, and pepper into the dairy mixture.

03 - Blend all ingredients until the mixture is vibrant green and smooth, scraping down the sides as necessary. Taste and adjust seasoning accordingly.

04 - Transfer the dip into a bowl, cover tightly, and refrigerate for at least 30 minutes to allow flavors to meld.

05 - Present chilled with fresh vegetables, chips, or use as a sandwich spread.

# Expert Advice:

01 -

It tastes like spring in a bowl, but you can make it in ten minutes without any cooking.
That bright, herby flavor makes it taste fancy enough for guests but casual enough for a Tuesday night snack attack.

02 -

Don't blend the herbs too far in advance or they'll oxidize and turn brown—make this dip within an hour or two of serving if you want that pristine green color.
Taste as you go because some herbs are stronger than others depending on the season, and you might want more or less than the recipe suggests.

03 -