Ina Garten Green Herb Dip Recipe
This dip combines cream cheese, sour cream, and mayonnaise with a generous mix of fresh herbs like parsley, scallions, and dill. It’s Ina’s take on a classic party dip—cool, herbaceous, and irresistibly creamy. Best of all, it’s no-cook and comes together in a food processor for effortless prep.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Ingredients
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8 ounces cream cheese, at room temperature
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½ cup sour cream
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½ cup good mayonnaise
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¾ cup chopped scallions (white and green parts)
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¼ cup chopped fresh parsley
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¼ cup chopped fresh dill
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
Instructions
Wash, dry, and roughly chop the parsley, dill, and scallions. Measure them loosely packed.
In a food processor, combine the cream cheese, sour cream, and mayonnaise. Blend until smooth.
Add the chopped herbs, scallions, salt, and pepper to the processor. Pulse until the herbs are finely chopped and the dip is evenly green and flecked with herbs.
Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or slightly cool.