Creamy Tarragon Dip

5 from 1 vote

A creamy blend of fresh tarragon, herbs, sour cream and Greek yogurt for a dense and delicious dipping sauce. Perfect on a variety of dishes.

Prep Time5

Cook Time5

Course: Appetizer, Appetizers and Dips

Cuisine: American

Servings: cup

Cost: $8

½ cup fresh spinach, roughly chopped
1 teaspoon lemon zest
3 tablespoons fresh squeezed lemon juice (½ of a large lemon)
2 tablespoons fresh tarragon, roughly chopped
2 tablespoons fresh Italian parsley, roughly chopped
2 tablespoons fresh chives, roughly chopped
1 clove garlic, smashed
1 teaspoon anchovy paste
¼ cup mayonnaise (We recommend Duke's or Kewpie for the acidity, or use your favorite)
¼ cup sour cream
¼ cup whole fat Greek yogurt

Combine: Combine spinach, lemon zest, lemon juice, tarragon, parley, chives, garlic, and anchovy paste in a food processor and pulse until well chopped. It will resemble a rough chimichurri style sauce.
Mix: Add the mayonnaise, sour cream, and Greek yogurt and mix again with the food processor, just to combine. Salt and pepper to taste. Transfer to a bowl to serve.

Serve with vegetables, as a topping for chicken or vegetable tacos tacos, over smashed potatoes, or as a dip.