Easy Veggie Dip Recipe
This Easy Veggie Dip recipe is so much better than store bought dips or packaged mixes, and it only takes a few minutes to make!
Equipment
Ingredients
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
- 2 teaspoons dried onion powder
- ½ teaspoon dried garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium sized bowl, combine sour cream with mayonnaise, lemon juice, dill, chives, onion powder, garlic powder, salt and pepper. Whisk until well combined.
- Store in the fridge covered until ready to serve. Serve in a bowl, with fresh raw vegetables on a platter or a board.
Video
Notes
- You can serve this veggie dip right away after mixing it up, but I like to chill it for 30 minutes or so first so that the flavors can develop further.
- Real Mayo is Best. This is not a recipe that I would suggest substituting mayo for Miracle Whip or some other sandwich spread. Real, full-fat mayo will give you the best flavor and texture. To reduce the fat and calories, you can make this with plain Greek yogurt, and low-fat sour cream.
- To Use Dried Herbs: Use one teaspoon of dry herbs for each tablespoon of fresh chopped herbs called for in the recipe.
- Try Individual Servings: For a fun serving option, add this dip to the bottom of small clear disposable cups, then add sliced carrots, celery sticks, and bell pepper strips. This way, your guests can grab and go!
- Storage: Store this easy veggie dip in the fridge. It will stay fresh for 3-4 days if sealed in an airtight container.
Nutrition
Calories: 198kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 208mg | Potassium: 36mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.1mg
Find it online: https://littlesunnykitchen.com/easy-veggie-dip-recipe/