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.
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Buttermilk herb dip for veggies
Warmer weather is quickly approaching and with it comes Spring veggies and lighter food. 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.
- 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.
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.
How to make this buttermilk veggie dip 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.
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.
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.
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.
Veggies for dipping
Choose your favorite veggies for this goat cheese buttermilk herb dip. I try to use as many colors as possible.
Here are my favorites:
• Grape tomatoes – red and yellow
• Mini cucumbers – slice into quarters
• Watermelon radish + regular radishes – great pop of color
• Bell peppers – red, orange and yellow
- Whipped feta dip
- Red pepper dip (Romesco)
- White bean dip with lemon
- Black bean dip
- Spicy Hatch chili hummus
- Chile corn dip
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- 2 tbsp. chives, chopped
- 1/4 cup flat leaf parsley, washed, dried and chopped
- 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
- 4 ounces soft goat cheese, cut or torn into 2" pieces
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup buttermilk (adjust to desired consistency)
- 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.
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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.
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