If you’re looking for a unique and fresh dipping sauce that can handle many different dishes, this is definitely one to consider. This Fresh Tarragon Dip is a creamy sauce, made with fresh herbs, that we use on anything from tacos to fresh veggie platters.
While this recipe has a lot of ingredients, the rich flavor and texture of this tarragon dip is so versatile and can pair with so many foods. We make this one dip and then serve with a variety of dishes to minimize prep work.
It’s become a house favorite dip, and one we almost always bring to potlucks!
Ingredients for Tarragon Dip
See recipe card for full portions. You’ll be using a food processor to break down the herbs and then adding the mayo, sour cream, and Greek yogurt.
- Spinach – Roughly chopped to make it easier for the food processor to break it down.
- Lemon Zest – We use the same lemon we juice. However we strongly recommend zesting while the lemon is still whole and using a micro plane grater.
- Fresh Squeezed Lemon Juice – We use the same lemon we zested.
- Fresh Herbs – Tarragon, Italian parsley, chives – all roughly chopped.
- Garlic Clove – Smashed
- Anchovy Paste – It’s easier than using fresh anchovies. Find this in a tube in your canned fish aisle. Or you can substitute with Worcestershire sauce, but I like the subtle tang it adds to the dip.
- Liquids – Good mayonnaise (We like Duke’s or Kewpie), sour cream, and whole fat Greek Yogurt. I like the combination of each, so not one flavor dominates the dip. I find this creates a great balance.
- Combine: Combine chopped 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 at this point.
- Mix: Add the mayonnaise, sour cream, and Greek yogurt and mix again with the food processor. Salt and pepper to taste.
Favorite Recipes with Tarragon Dip and Sauce
You can use this tarragon sauce and dip in so many recipes. It can be as simple as served with potato chips, or with your next veggie platter. Or you can opt for a few of the recipes below.
- Grilled Smashed Potatoes – Pressed potatoes on a plancha and topped with this rich sauce.
- Corn Tacos – Grilled corn, radish, and the creamy flavor of this tarragon sauce.
- Grilled Crudité Platter – The best vegetable platter with blanched veggies and this dipping sauce.
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
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