This homemade veggie dip is so delicious. An easy appetizer made with sour cream, mayo, and spices found in your pantry!
This is the best dip for veggies!
What is good to dip veggies in? This easy sour cream and mayo based dip with dried spices. Everyone need a good vegetable dip recipe!
Homemade sour cream dip is the perfect addition to any potluck or party and makes a great easy appetizer for any occasion.
Serve it along any fresh cut vegetables that you have and you have a delicious dip for birthdays, holidays, graduations, or any kind of gathering.
This dip recipe uses all dried spices which makes it an easy recipe you can make any time of year.
Ingredients to make vegetable dip
- sour cream
- garlic powder
- minced dried onion
- freeze dried chives
- dried parsley
How to make veggie dip
Step 1: Add the sour cream, mayonnaise, garlic powder, minced onion, dill, freeze dried chives, paprika, parsley, and salt to a small mixing bowl.
Step 2: Stir the veggie dip until smooth. Cover and refrigerate the dip until serving, or at least for 1-2 hours which allows the spices to really marinate in the dip.
What to serve with vegetable dip
This dip would be delicious with just about any vegetable! Just mix and match your favorite vegetables.
- baby carrots
- cherry tomatoes
- cut celery
- broccoli florets
- cucumber slices
- mini bell peppers
- sliced radishes
- cut red green or yellow bell pepper strips
- cauliflower florets
- crinkle cut carrot chips
I love to make this as a celery dip, cherry tomato dip, and baby carrot dip especially. No matter what vegetable you choose this dip is going to be delicious!
The spices make this dip so flavorful and tastes so much better than anything store bought. Homemade makes the best veggie dip in my opinion!
Veggie Dip Storing & Serving
- serving: this dip should not be left out at room temperature for longer than two hours.
- storing leftovers: Store any leftover dip in an airtight container in the fridge and enjoy within 4-5 days, if it lasts that long.
Vegetable Dip FAQs
Veggie dip can be stored in the refrigerator in an airtight container for 4-5 days.
To make this dairy free, use vegan sour cream and mayonnaise.
Yes! This makes a great versatile sour cream dip for most anything. Chips, crackers, or pretzels would also be great to serve along with your vegetables.
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I love enjoying leftover dip as a late night snack. It’s so good it’s hard to stop eating it! Try this veggie dip for any occasion and you won’t be disappointed.
- 16 oz sour cream
- ⅓ cup Mayonnaise
- 2 teaspoons garlic powder
- 1 tablespoon dried minced onion
- 1 teaspoon dried dill weed
- 1 teaspoon freeze dried chives
- ⅛ teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon salt
- Mix together the sour cream, mayo, garlic powder, minced onion, dill weed, freeze dried chives, paprika, parsley, and salt until combined.
- Cover and chill the veggie dip until serving, or for several hours.
- Serve with veggies of choice such as cherry tomatoes, cucumbers, carrots, broccoli, celery, or bell peppers
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 93mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g