Rinse all fresh herbs and baby greens under cold water and pat dry thoroughly or spin in a salad spinner. Peel the garlic cloves and zest one lemon, then squeeze enough juice for 2 tablespoons. Chop larger stems if needed so they blend evenly.

Combine & Blend

Add base ingredients to blender or food processor

Place Greek yogurt, sour cream, and mayonnaise into the bowl of a food processor or a blender. Add the Dijon mustard and Worcestershire sauce.

Add greens and aromatics

Add parsley, chives, tarragon, basil, cilantro (if using), and spinach/arugula to the processor. Add the peeled garlic, lemon zest, and lemon juice.

Process until smooth

Pulse a few times to break up larger pieces, then run the processor continuously for 30–60 seconds until the mixture is smooth and uniformly green. Scrape down the sides once and continue blending to incorporate any remaining bits.

Adjust & Finish

Emulsify and season

With the processor running on low, drizzle in the olive oil to create a slightly creamier, silkier texture. Taste and add kosher salt, black pepper, and honey if desired to balance acidity. If dip is too thick, add water 1 teaspoon at a time (up to 2 tsp) and pulse until you reach the desired consistency.

Chill

Transfer the Green Goddess dip to a bowl, cover tightly, and refrigerate for at least 30 minutes to allow flavors to meld. For best flavor, chill 2–4 hours.

Serve

Give the dip a final stir, adjust seasoning if necessary, and serve chilled with raw vegetables, pita chips, crackers, or use as a spread for sandwiches.