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Easy Green Goddess Veggie Dip Cups Recipe for Parties

Easy Green Goddess Veggie Dip Cups

Individual appetizer cups filled with creamy green goddess dip and crisp colorful vegetables. Fresh herbs, lemon, garlic, and Dijon give the dip a bright flavor that works beautifully for parties, showers, lunches, and snack boards.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Green Goddess Dip
  • 1 cup Mayonnaise
  • 1/2 cup Sour cream or plain Greek yogurt
  • 1/2 cup Packed fresh parsley leaves
  • 1/4 cup Fresh basil leaves
  • 2 tablespoons Finely chopped fresh chives
  • 1 tablespoon Fresh tarragon leaves
  • 1 clove Garlic clove, peeled
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 fillet Anchovy fillet, optional
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon Freshly ground black pepper
  • 2–3 tablespoons Water, as needed
Vegetable Cups
  • 12 cups Small clear plastic or appetizer cups
  • 1 cup Baby carrots
  • 2 stalks Celery stalks
  • 1 cucumber Small cucumber
  • 1 small pepper Red or yellow bell pepper
  • 1 cup Cherry tomatoes
  • 1 1/2 cups Prepared dip for portioning

Method
 

Step-by-Step
  1. Add the mayonnaise, sour cream or Greek yogurt, parsley, basil, chives, tarragon, garlic, lemon juice, Dijon mustard, optional anchovy, salt, and pepper to a food processor or blender. Blend until smooth and bright green, scraping down the sides as needed.
  2. Add water 1 tablespoon at a time until the dip is spoonable but remains thick enough to hold the vegetables upright. Taste and adjust the lemon juice, salt, and pepper.
  3. Cover the dip and refrigerate it for about 30 minutes. This resting time helps the fresh herb flavor become more balanced and gives the dip a thicker texture.
  4. Cut the vegetables into dipping-size pieces: make 2-inch sticks from the celery and larger carrots, slice the cucumber into sticks, cut the bell pepper into strips, and keep the cherry tomatoes whole.
  5. Spoon approximately 2 tablespoons of dip into the bottom of each of 12 cups. Arrange a small assortment of carrots, celery, cucumber, bell pepper, and cherry tomatoes upright in each cup, then serve chilled.

Notes

Use fresh herbs for the best color and flavor. The anchovy is traditional and adds savory depth without making the dip taste fishy, but it may be omitted for a vegetarian dip. The dip can be prepared up to 2 days ahead; cut watery vegetables such as cucumber shortly before serving.