The creamiest veggie dip, filled with garlic and herbs, and perfect for parties and gatherings! This vegetable dip is WAY better than plain ranch dressing!
Who’s getting excited about football coming back soon? ME!!! I have plenty of other game day recipes planned for you guys this season, but we’re starting with something simple. This veggie dip takes just 5 minutes to make, and is perfect as a make-ahead recipe! Serve it up with a store-bought vegetable tray and you have a party-pleasing recipe with barely any effort!
I know you can easily pick up a packet of dry ranch mix, or vegetable dip mix, but I promise you, this tastes SO much better!
HOW LONG DOES VEGETABLE DIP STAY FRESH
Kept refrigerated, in an airtight container, it’ll last for 5-7 days. I actually think this dip tastes better the day AFTER you make it. All the flavors really get a chance to meld and mellow. So I normally make this dip the night before a party and it’s perfect!
WHAT IS VEGGIE DIP MADE OF
It can be made with a number of things. I’ve seen dip recipes that are comprised of all mayonnaise, all sour cream, or a combination of the two. This veggie dip recipe uses a mixture of mayo and sour cream. You could easily swap out the sour cream for greek yogurt, although this will add more tang to the flavor profile.
WHAT CAN I SERVE VEGGIE DIP WITH
Normally veggie dip is served alongside a medley of fresh vegetables. My personal favorites are baby carrots, grape tomatoes, fresh broccoli, fresh cauliflower, fresh snap peas and celery sticks! Since this veggie dip is full of bold flavors, it’s also amazing as a dip for chips. Kettle-cooked chips are my favorite, since they’re crunchier and a bit more sturdy, so they can hold more fabulous dip!
DO I USE FRESH HERBS OR DRIED HERBS FOR VEGETABLE DIP
I LOVE the flavor of fresh herbs, but I realize not everyone has them in their house at any given time. So I created this recipe to be made using dried herbs. The only fresh herb is the garnish of fresh chives… I just couldn’t resist! If you’d like to use fresh herbs, you’ll want to use a little more than the quantity specified since dried herbs are more concentrated in flavor, compared to fresh.
HELPFUL TOOLS
- Mixing bowls – I love using stainless steel mixing bowls, and these have lids, so they’re great for making this dip ahead!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 Tbsp dried parsley
- 1 Tbsp dried chives
- 1/2 - 1 tsp dried tarragon
- 1/2 - 1 tsp dried dill weed
- 1/2 tsp garlic powder
- 1/4 tsp paprika (or smoked paprika)
- 1/4 tsp dried minced onion
- salt and pepper , to taste
Instructions
- In a mixing bowl, combine all ingredients and whisk together to combine well.
- For best taste, refrigerate for several hours in an airtight container before serving.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Karyn says
I had to make in a pinch for a family event and had all the ingredients on hand. It was super easy and delicious~ it was gone very quickly.
I made it the night before so all of the flavors blended nicely.
This is the second recipe I’ve made from you Amanda~ thanks!