Creamy Tarragon Dip – The Perfect Dipping Sauce

5 from 1 vote
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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.

A fresh creamy Tarragon Dip in a bowl surrounded by grilled vegetables

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.

Recipe Instructions

  1. 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.
  2. 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

Grilled Smashed Potatoes on a white plate

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.

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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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5 from 1 vote

Creamy Tarragon Dip

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: 5 minutes
Cook: 5 minutes
Servings: 1 cup



  • 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. 


Serving: 1ounce | Calories: 602kcal | Carbohydrates: 18g | Protein: 13g | Fat: 55g | Saturated Fat: 13g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 638mg | Potassium: 816mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3333IU | Vitamin C: 47mg | Calcium: 334mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Appetizer, Appetizers and Dips
Cuisine: American
Servings: 1 cup
Calories: 602
Keyword: tarragon dip, tarragon dipping sauce, tarragon sauce
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About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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