Whether you’re hosting a party, attending a potluck, or simply need a quick snack, veggie dip is here to save the day. It takes mere minutes to whip up, pairs perfectly with fresh vegetables, and is fun to eat. Adults and kids alike won’t be able to resist this fresh and creamy dip.
Savory with just the right amount of tartness, veggie dip is punctuated by fresh herbs and garlic. Think store-bought veggie platter dip, only ten times better. Serve it with crisp and colorful vegetables, like carrots, radishes, and cucumber.
You can serve the dip immediately or, if you’re prepping ahead, store it tightly covered in the fridge for up to a day. It’ll keep for longer, but the fresh herbs will be at their best within 24 hours.
Equally Delicious Ingredient Swaps
While full-fat sour cream and mayonnaise will make the creamiest, most flavorful dip, you can use low-fat instead. For a slightly different take, swap half or all of the sour cream for whole milk Greek yogurt. For a punch of sharp garlic flavor, swap the garlic powder for two grated garlic cloves.
How to Make the Ultimate Veggie Platter
This veggie dip pairs best with crisp, crunchy vegetables. The produce should be peeled, trimmed, and seeded where applicable, and cut into attractive, handheld pieces perfect for dipping. Pick at least a few from this list and arrange them in a mini rainbow on a serving platter for an impressive presentation:
- Carrots: Peeled mini rainbow carrots look the prettiest, but baby carrots or peeled carrots cut into sticks are also great.
- Cucumbers: Small Persian cucumbers can simply be trimmed and cut into four, lengthwise. Cut large cucumbers into 3-inch lengths, halve lengthwise, and slice into spears.
- Bell peppers: Stem and seed colorful bell peppers and cut into thick slices, ideal for dipping. Alternatively, serve whole baby bell peppers.
- Celery: Cut several celery stalks into 3-inch pieces, trimming off the tough end and leafy top.
- Radishes: Trim the tops and bottoms and slice larger radishes in half. You can also leave the tops on if the leaves are in good shape, which makes for a nice presentation.
- Grape tomatoes: Simply add firm whole grape or cherry tomatoes directly to the platter.
- Sugar snap peas: For larger and older peas, grab a pointed end and pull towards the other end of the pod to remove the string, which can be tough.
Veggie Dip Variations
Use this recipe as a road map to get to these simple variations:
- Ranch: Take this dip further into ranch dressing territory by adding up to 1/3 cup buttermilk.
- Spicy: Add your choice of hot sauce for a veggie dip with a kick.
- Green Goddess: Turn this into a green goddess dressing by adding 2 tablespoons finely chopped chives and swapping the dill for tarragon.
- Cheesy: Add up to 1/3 cup crumbled feta, goat, or blue cheese.
Dip Baby Dip
Homemade Veggie Dip
- 1 1/2 cups sour cream
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Mix the ingredients:
In a small mixing bowl, combine the sour cream, mayonnaise, lemon juice, parsley, dill, salt, black pepper, and garlic powder. Mix well to combine.
Taste and season:
Taste the dip, seasoning it as needed. Serve with your choice of fresh veggies.
Store any leftover veggie dip in an airtight container in the fridge for up to 3 days. Do not freeze.
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