Best Veggie Dip
Equipment
- 1 medium mixing bowl
- 1 whisk or spoon
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring spoons set
- 1 Measuring cups set
- 1 plastic wrap or airtight container
Ingredients
- 1 1/2 cup sour cream full-fat
- 1/2 cup mayonnaise full-fat
- 2 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh chives finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon lemon juice fresh
- 1/4 teaspoon smoked paprika optional
Instructions
- Add sour cream and mayonnaise to the mixing bowl.
- Whisk together until completely smooth and well combined.
- Add parsley, dill, and chives to the bowl.
- Sprinkle in garlic powder, onion powder, salt, pepper, lemon juice, and smoked paprika.
- Stir until all herbs and seasonings are evenly distributed and the dip is uniform.
- Taste and adjust salt, pepper, or lemon juice to your preference.
- Cover the bowl tightly with plastic wrap or transfer to an airtight container.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Stir the dip once more before serving.
- Serve chilled with assorted fresh vegetables, crackers, or chips.
Notes
For best flavor, let the dip rest even longer—up to 2–4 hours or overnight—so the herbs fully infuse the base, and be sure to chop herbs very finely so they distribute evenly and don’t create big leafy bites. You can substitute Greek yogurt for part of the sour cream for a lighter version, but keep at least some mayonnaise for creaminess and body. If the dip thickens too much in the fridge, loosen it with a teaspoon or two of milk or lemon juice, and always season to taste right before serving since flavors mellow as they chill. Store leftovers covered in the refrigerator for up to 3–4 days, and stir well each time before serving to reincorporate any separated liquid.
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