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).

Course Appetizer

Cuisine American

Cook Time 5

Total Time 5

Servings (1/4 cup) servings

Calories 214kcal

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.

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, 1/4 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 1/2 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 1/2 cup well-drained salsa and 2 tablespoons chopped fresh cilantro. Scoop up with bell pepper slices, carrot sticks, or tortilla chips.