Rinse parsley, cilantro, chives, and tarragon (if using). Pat dry thoroughly with paper towels or a kitchen towel. Roughly chop the parsley, cilantro and tarragon. Thinly slice chives. Mince the garlic finely.

Blend base

In a food processor or blender, combine 1 cup Greek yogurt, 1/2 cup mayonnaise, 1/2 cup packed parsley, 1/4 cup chopped chives, 1/4 cup packed cilantro, and 1 tablespoon tarragon leaves (if using). Add 1 minced garlic clove, 1 teaspoon Dijon mustard, 2 tablespoons lemon juice and 1 teaspoon white wine vinegar.

Emulsify and season

With the processor running, drizzle in 2 tablespoons olive oil to emulsify and create a silky texture. Stop and scrape down the bowl as needed. Taste and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon honey or agave if you want a touch of sweetness.

Adjust consistency

If the dressing is too thick for dipping, add up to 1–2 tablespoons of water, 1 tablespoon at a time, blending briefly between additions until you reach a dip-friendly consistency. The dressing should cling to chips but still be spoonable.

Chill for flavor melding

Transfer dressing to a bowl or airtight container and refrigerate for at least 30 minutes (preferably 1–2 hours). Chilling allows the herbs and acidity to meld for a brighter, more balanced flavor.

Finishing & Serving

Right before serving, open 6 oz of Siete potato chips and place on a serving platter or bowl.

Spoon the Green Goddess Ranch dressing into a small bowl for dipping. For a chip-and-dip setup, place the dressing bowl in the center and surround with chips.

Garnish the dressing with 1 tablespoon thinly sliced fresh chives and 1/2 teaspoon lemon zest for brightness. Lightly sprinkle 1/4 teaspoon flaky sea salt over the chips if desired.

Serve immediately so chips remain crisp. Leftover dressing will keep in an airtight container in the refrigerator for up to 5 days; stir before using.