This cool and creamy Veggie Dip recipe takes just 5 minutes to prep. The easy appetizer makes eating veggies far more fun (and delicious).

Veggie dip in a navy bowl bowl on a platter surrounded by vegetables.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Veggie Dip Recipe

Recipe ingredients

Labeled ingredients for veggie dip.

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

  1. 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.
Veggie dip ingredients in a bowl before being mixed.
  1. Cover and refrigerate until serving time. Serve with fresh vegetables.
Veggies and veggie dip on a white rectangular platter.

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

Veggie dip in a small navy blue bowl surrounded by vegetables.

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).
0 from 0 votes
Cook Time 5 mins
Total Time 5 mins
Servings 8 (¼ cup) servings
Course Appetizer
Cuisine American
Calories 214

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

  1. Sour cream: Prefer plain Greek yogurt? Substitute an equal amount.
  2. Celery salt: If you have celery leaves on hand, put them to good use in homemade celery salt.
  3. 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.
  4. Yield: This Veggie Dip recipe makes 2 cups of dip, or about 8 servings, ¼ cup each.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days. Use extra for future snacking or as a sandwich spread.
  6. Make ahead: Prep this easy appetizer a day in advance and allow to chill overnight for best results.
  7. 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.
  8. 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.
  9. 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

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