Veggie Dip

Sharing is caring!

This Veggie Dip is quick and easy to whip up! Made with sour cream, mayo, dried herbs and seasoning, it’s the perfect companion for fresh-cut vegetables.

This dip is creamy and refreshing, just like my Creamy Corn Dip and it’s bound to be a hit at any party!

Creamy dips are my jam! Especially if I can whip them up in matter of minutes. This Veggie Dip is (almost) guilt-free because it’s made to be served with fresh, sliced veggies. It’s a fun way to get your daily veggie intake. The base of this dip is made with mayo and sour cream but you can adjust it to save on calories, by using low-fat versions or skip the mayo and use Greek yogurt.

Ingredients:

• mayo
• sour cream
• dried dill
• dried parsley
• garlic powder
• onion powder
• salt and pepper

How to make Veggie Dip?

• Mix sour cream with mayo.
• Add seasoning and mix well.
• Serve right away or store in the fridge until ready to serve.

What can I use instead of mayo?

If you want to skip the mayo, you can use Greek yogurt or whipped cream cheese. The dip with be thicker, but still deliciously creamy!

Vegetable dip variations:

• if at all possible, use fresh herbs
• add up to 1/2 cup of crispy bacon, chopped
• add up to 1/2 cup grated Parmesan cheese
• add 1/2 cup sliced olives and 1/2 teaspoon dried oregano
• add up to 2 teaspoons of fresh minced garlic

Storing:

I recommend storing this dip covered, in a bowl, in the fridge for up to 4 days. Freezing is not recommended as the texture may become grainy.

More easy dip recipes:

• Caramelized Onion Dip
• Avocado Dip
• Hot Crab Dip

For more recipes like this one, feel free to browse our Appetizer Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 8 votes

Print

Veggie Dip

Prep Time

10 mins

Total Time

10 mins

 

This Veggie Dip is quick and easy to whip up! Made with sour cream, mayo, dried herbs and seasoning, it’s the perfect companion for fresh-cut vegetables.

Course: Appetizer

Cuisine: American

Keyword: veggie dip

Servings: 4 people

Calories: 248 kcal

Author: Anna

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon dried dill
• 3/4 teaspoon dried parsley
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

US Customary - Metric

Instructions

1. In a small mixing bowl, combine sour cream with mayo.
2. Add seasoning and mix well.
3. Serve right away or store in the fridge until ready to serve.

Recipe Notes

1. Use low-fat mayo and sour cream, if desired.
2. Use fresh herbs, if possible. Double the amount listed in the recipe.
3. If you are a garlic lover, use 1 teaspoon of fresh minced garlic.
4. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition Facts

Veggie Dip

Amount Per Serving

Calories 248 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 7g44%

Cholesterol 27mg9%

Sodium 347mg15%

Potassium 41mg1%

Carbohydrates 2g1%

Sugar 1g1%

Protein 1g2%

Vitamin A 212IU4%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.