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This cool and creamy Veggie Dip recipe takes just 5 minutes to prep. The easy appetizer makes eating veggies far more fun (and delicious).
Table of Contents
Recipe ingredients
Ingredient notes
- Sour cream: Prefer plain Greek yogurt? Substitute an equal amount.
- Celery salt: If you have celery leaves on hand, put them to good use in homemade celery salt.
- Fresh vegetables: Pile ’em high all around this Veggie Dip. Blanch your broccoli if you don’t like that raw taste. This dip is totally delicious with crunchy snacks like crackers and pretzels, too.
Step-by-step instructions
- In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, garlic powder, and celery salt. Fold in the green onion, parsley, and dill. Season to taste with salt.
- Cover and refrigerate until serving time. Serve with fresh vegetables.
Recipe tips and variations
- Yield: This Veggie Dip recipe makes 2 cups of dip, or about 8 servings, ¼ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Use extra for future snacking or as a sandwich spread.
- Make ahead: Prep this easy appetizer a day in advance and allow to chill overnight for best results.
- Artichoke-fennel dip: Omit fresh herbs and mix in 1 (14-ounce) can of drained and finely chopped artichoke hearts and half of a fresh fennel bulb, minced. Serve with pita chips, crostini, or broccoli and cauliflower.
- Caramelized onion dip: Omit fresh herbs and mix in ½ cup caramelized onions and 2 minced garlic cloves. Pair with crackers, potato chips, pretzels, or cherry tomatoes.
- Salsa dip: Omit fresh herbs and mix in ½ cup well-drained salsa and 2 tablespoons chopped fresh cilantro. Scoop up with bell pepper slices, carrot sticks, or tortilla chips.
More delicious dip recipes
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Spinach Artichoke Dip
Appetizer Recipes
Easy Dill Dip
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Veggie Dip
This cool and creamy Veggie Dip recipe takes just 5 minutes to prep. The easy appetizer makes eating veggies far more fun (and delicious).
Ingredients
- 1 1/2 cups sour cream (see note 1)
- 2/3 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon celery salt (see note 2)
- 1 tablespoon lemon juice
- 1/4 cup scallions or green onion tops, finely sliced
- 1/4 cup fresh parsley minced
- 1/4 cup fresh dill minced
- Salt to taste
- fresh vegetables for serving (see note 3)
Instructions
- In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, garlic powder, and celery salt. Fold in the green onion, parsley, and dill. Season to taste with salt. Cover and refrigerate until serving time. Serve with fresh vegetables.
Notes
- Sour cream: Prefer plain Greek yogurt? Substitute an equal amount.
- Celery salt: If you have celery leaves on hand, put them to good use in homemade celery salt.
- Fresh vegetables: Pile ’em high all around this Veggie Dip. Blanch your broccoli if you don’t like that raw taste. This dip is totally delicious with crunchy snacks like crackers and pretzels, too.
- Yield: This Veggie Dip recipe makes 2 cups of dip, or about 8 servings, ¼ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Use extra for future snacking or as a sandwich spread.
- Make ahead: Prep this easy appetizer a day in advance and allow to chill overnight for best results.
- Artichoke-fennel dip: Omit fresh herbs and mix in 1 (14-ounce) can of drained and finely chopped artichoke hearts and half of a fresh fennel bulb, minced. Serve with pita chips, crostini, or broccoli and cauliflower.
- Caramelized onion dip: Omit fresh herbs and mix in ½ cup caramelized onions and 2 minced garlic cloves. Pair with crackers, potato chips, pretzels, or cherry tomatoes.
- Salsa dip: Omit fresh herbs and mix in ½ cup well-drained salsa and 2 tablespoons chopped fresh cilantro. Scoop up with bell pepper slices, carrot sticks, or tortilla chips.
Nutrition
Serving: 0.25cupCalories: 214kcalCarbohydrates: 2gProtein: 1gFat: 23gSaturated Fat: 7gTrans Fat: 1gCholesterol: 30mgSodium: 446mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 583IUVitamin C: 5mgCalcium: 57mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
