Creamy buttermilk herb dip is made with only a handful of ingredients. The gorgeous green color comes from a variety of herbs. It is simple to make – just toss everything in the blender! This dip is the BEST, and it’s a great recipe to have in your back pocket when you need something fast, easy and delicious.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
Why you should make this recipe
- Quick & Easy – This buttermilk herb dip is ready in 10 minutes.
- Great for entertaining – Everyone loves a good homemade dip and this one will be a big hit with your guests.
- Make ahead – You can make this a couple of days ahead of time and refrigerate until needed.
Buttermilk herb dip for veggies
Warmer weather is quickly approaching and with it comes plenty of vegetables and lighter food. Summer parties and backyard BBQs call for easy entertaining ideas and this fits the bill perfectly.
A crudité platter is always a great option, but making this buttermilk dip to go with it is a game-changer.
The base of this dip has THREE ingredients: buttermilk, cream cheese and goat cheese. Then, I add a hefty amount of herbs, a bit of garlic and lemon zest.
This delicious dip uses a blend of herbs for it’s gorgeous green color. The buttermilk and goat cheese give it tanginess.
- Buttermilk – The main base of this dip, it has a ton of flavor and tangy goodness.
- Goat cheese – Soft, creamy goat cheese gives lots of tang and flavor.
- Cream cheese – Gives this dip body and creaminess.
- Parsley – The unsung hero of the herb world. It gives the buttermilk herb dip it’s gorgeous green color.
- Chives – Mildly oniony, they are essential to the flavor of this dip.
- Garlic – Give it a rough chop before adding to the blender. If you have roasted garlic, use it.
- Lemon – Zest the yellow part only. You can add a little juice, if you like extra zing.
How to make
Here’s a quick summary of how to make this dip. Please see the recipe card at the bottom of this post for the full recipe.
First, start with the herbs. Make sure the parsley is thoroughly washed and dried. Then give it a rough chop and add to the blender.
Next, chop the remaining herbs and add those to the blender as well. Then add garlic and lemon zest, followed by the cream cheese and goat cheese. Finally, add a good pinch of kosher salt and black pepper.
The reason we add the liquid last is so it doesn’t splash out of the blender each time you drop another ingredient into the pitcher. Lastly, pour in the buttermilk. Put the lid on and blend.
Buttermilk herb dip FAQ’s
Store in an airtight container in the coldest part of the fridge for about a week.
This dip also makes a great salad dressing! Add a bit more buttermilk to thin it out until you like the consistency. Pour it onto your salad and enjoy.
Rosemary, thyme, cilantro and marjoram are all delicious in this dip and each will give it a completely different taste. Experiment and find your favorite combination.
Variations and substitutions
Dill can be swapped with rosemary or thyme for a completely different flavor for this dip. Use whichever you prefer, or make two batches and have two different dips.
Swap out goat cheese for another soft, crumbly cheese, like feta.
What you’ll need to make this recipe
You’ll need a few kitchen tools to whip up this dip:
- Blender – This is the blender I own and love. It is the standard in restaurant kitchens for a reason. It’s awesome.
- Chef’s knife – The same knife I’ve used for 20 years. Worth the investment – they last forever.
- Cutting board – Wood or plastic, whichever you prefer.
- Microplane – This zester/grater is used to zest the lemon and mince the garlic.
Choose your favorite veggies for this goat cheese buttermilk herb dip and try to use as many colors as possible. My favorite vegetables for this buttermilk herb dip are: grape tomatoes, carrots, mini cucumbers, watermelon radishes, regular radishes and all colors of bell peppers.
You can also use this as a dipping sauce for grilled shrimp or chicken.
More vegetarian dips
- Whipped feta dip
- Red pepper dip (Romesco)
- White bean dip with lemon
- Black bean dip
- Spicy Hatch chili hummus
- Chile corn dip
If you love this recipe, please give it 5 stars!
I hope you love this buttermilk herb dip recipe as much as we do! Please consider rating and/or commenting.
- 2 tbsp. chives, chopped
- 1/4 cup flat leaf parsley, washed, dried and chopped // 60ml
- 1 tbsp. fresh dill, chopped
- 1 tbsp. lemon zest
- 1 tsp. minced garlic
- 6 ounces full fat cream cheese, cut or torn into 2" pieces // 170g
- 4 ounces soft goat cheese, cut or torn into 2" pieces // 113g
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup buttermilk (adjust to desired consistency) // 120ml
- In the pitcher of a blender, add chives, parsley, dill, lemon zest, and garlic.
- Add cream cheese, goat cheese, salt and pepper.
- Finally, pour in buttermilk and blend until desired consistency. (*see note)
- Blend until completely smooth and green, OR pulse the blender to break it up, then run it just until it comes together for a dip with some texture. Both ways are delicious.
- The reason we add the liquid last is so it doesn’t splash out of the blender each time you drop another ingredient into the pitcher.
- Dill can be swapped with rosemary, marjoram, thyme, or cilantro for a completely different flavor for this dip. Experiment with your favorite herbs to find a new variation.
- Chives can be substituted with scallions (green onions) for a similar flavor.
- This dip can be made a couple of days in advance and stored in the refrigerator. It's a great make ahead recipe for parties.
- Leftover dip should be stored in an airtight container in the fridge for up to a week.
- To make this dip into a salad dressing, simply add more buttermilk until it reaches the desired consistency.
- Make this dip a little thicker to use as a spread on sandwiches instead of mayo. It's delicious!
Serving Size:1/4 cup
Amount Per Serving: Calories: 80Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 302mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!