Lemon Herb Chip and Veggie Dip
Dip is one of my favorite things to snack on! It’s easy to make and there are so many different kinds! This Lemon Herb Chip and Veggie Dip was bright, creamy, tangy, and filled with tons of fresh herbs. It really gives off a “Green Goddess” vibe! This stuff was simple and SO addicting! It’s perfect for chips, veggies, pretzels, and whatever else you feel like using it for. My family loved it! It would totally crush at a potluck, party, or picnic.
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What’s the inside scoop on Green Goddess dip? Where did it come from?
Green Goddess dip comes from San Francisco, CA and was first created in the early 1920’s by an executive chef named Phillip Roemer. He created it as a tribute to actor George Arliss and his hit play “The Green Goddess.” This flavorful sauce was originally created as a salad dressing, not a dip. And while the herbs did create a green-ish hue, the name doesn’t actually have anything to do with color, it’s exclusively named after George’s play!
Eventually, Green Goddess salad dressing was bottled and sold in grocery stores, and by the 1960’s – home cooks developed thicker versions and started calling it a dip! Pretty cool stuff.
Did you know?
Cold dips taste saltier and less sweet than warm dips! Why? Because chilling dulls sweetness and salt perception, which means that when making a cold dip – you’ll likely need to up these key ingredients quite a bit! More acid, more herbs, more salt, more garlic and onion = a REALLY flavorful chilled dip!
Chilling also tends to thicken dips, especially if they’re dairy based – which is great because that’s the perfect consistency for dipping chips and veggies into! The herbs “bloom” when refrigerated due to their oils being released, which is why chilled dips often times taste better the next day!
What ingredients do I need to make this?
For the lemon herb chip and veggie dip:
Sour Cream
Greek Yogurt
Mayo
Green Onion
Garlic
Parsley
Dill
Lemon
Salt
Paprika
Black Pepper
Olive Oil
Onion Powder
Garlic Powder
Cayenne
For serving:
Olive Oil
Dill
Wavy Potato Chips
Fresh Veggies
What equipment do I need?
How do I make it?
To prep the ingredients:
To get started on this recipe, first wash all of your veggies and herbs. Mince the green onion, garlic, parsley, and dill. Next, juice and zest the lemon.
To make the lemon herb chip and veggie dip:
In a large mixing bowl, whisk the Greek yogurt, sour cream, and mayo until smooth.
Next, whisk in the spices.
Stir in the olive oil, veggies, lemon juice and zest, and the fresh herbs, reserving some of the dill for serving.
Cover and refrigerate to let those flavors marry!
To serve:
Garnish the lemon herb chip and veggie dip with a drizzle of olive oil and the remaining dill.
Serve with wavy potato chips and a variety of fresh veggies like carrots, grape tomatoes, broccoli, and whatever else you like. Enjoy!
Tips:
- To keep everything at max freshness, I wouldn’t recommend making this dip more than a few hours before you plan to eat it. It does get more flavorful with time, however, so making it a few hours before a party is encouraged!
- Lemon herb chip and veggie dip will keep for 3-4 days if stored in an airtight container in the refrigerator.
- If you want some more spice, consider adding 1/4 tsp of cayenne pepper instead of just a pinch. Additionally, these ingredients are pretty interchangeable! Feel free to up whatever herbs you want or swap whatever ingredients you don’t want or don’t have. The sour cream, mayo, and Greek yogurt can also be adjusted to suit what you have or are looking for. Just remember the golden rule – taste as you go!
Looking for some more chilled party dips and sauces?
Love using tons of fresh herbs when you cook? Check these recipes out!
Lemon Herb Chip and Veggie Dip
Ingredients
For the lemon herb chip and veggie dip:
- 1 cup Plain Greek Yogurt
- 3 tbsp Sour Cream
- 1 tbsp Mayo
- 1 Green Onion minced
- 1 Garlic Clove minced
- 1 tbsp Parsley minced
- 1 tbsp Dill minced
- 2 tsp Lemon Juice freshly squeezed
- 1 tsp Lemon Zest
- ¾ tsp Salt
- ½ tsp Olive Oil
- ¼ tsp Paprika
- ¼ tsp Black Pepper
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- Pinch of Cayenne
For serving:
- Drizzle of Olive Oil
- Dill minced
- Wavy Potato Chips
- Fresh Veggies
Instructions
To make the lemon herb chip and veggie dip:
- In a large mixing bowl, whisk the Greek yogurt, sour cream, and mayo until smooth.
- Whisk in the spices.
- Stir in the olive oil, veggies, lemon juice, zest, and the fresh herbs, reserving some of the dill for serving.
- Cover and refrigerate for 30 minutes to let those flavors marry!
To serve:
- Garnish the lemon herb chip and veggie dip with a drizzle of olive oil and remaining dill.
- Serve with wavy potato chips and a variety of fresh veggies like carrots, grape tomatoes, broccoli, and whatever else you like. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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