A super simple and easy veggie dip ready in less than 5 minutes! Completely customizable, it is a must-try cold appetizer for your next party.
And while it is a quick dip to make, you can make it ahead if you like. Serve it as a part of a crudite platter with your favorite vegetables!
Special diet information:
This recipe contains: Dairy and eggs.
It is naturally nut and gluten-free but please check the labels of all the ingredients to make sure they don’t contain any traces.
How to make veggie dip
Ingredients:
- Mayonnaise
- Sour cream
- Salt
- Paprika
- Garlic powder
- Lemon juice
- Parsley
- Dill
Tools:
- Measuring cups and spoons – or scale.
- Chopping board & knife – optional, only needed when using fresh herbs.
- Spoon or spatula – to mix everything.
- Airtight container for storing – glass jar or anything you can cover with a lid.
- Bowl – for mixing and serving.
The process is as simple as it can get: Combine all the ingredients in a bowl and chill.
Note: This is only a quick overview of the veggie dip. The full recipe with measurements can be found at the bottom of this page.
What vegetables are good for dips?
Bell peppers, carrots, radish, snap peas, cucumber, celery. You can also add green onions, broccoli or cauliflower if you like those.
Other great dippers – chicken wings, sweet potato fries or bacon wrapped potatoes.
Useful tips
- Instead of garlic powder, you can add onion powder.
- If you can, use fresh herbs for best results. But, if you can’t find them or don’t have them on hand, their dried version works also just fine.
- I recommend using fresh lemon juice, not the concentrate.
Frequently asked questions
You can use plain unsweetened Greek yogurt if you want to make it a bit lighter or if you don’t like sour cream.
Yes, you can. Feel free to use more or less mayo or change the quantities of the other ingredients to your liking.
We recommend doing so. The dip tastes better after chilling!
It should last up to 3 days when stored properly.
Storage
Store in an airtight container or jar with a lid in the fridge.
Can this dip be made ahead?
This homemade dip is very simple and literally takes 3 maybe 4 minutes to make. This includes gathering of the ingredients.
However, if you want to prep it in advance, then you can do so from a few hours up to overnight before serving.
What dips are good for a veggie tray?
Here are our favorite dip recipes:
- Cottage cheese dip
- Blue cheese dip requires only 5 ingredients and 5 minutes of your time.
- Dill pickle dip – another one with only 5 ingredients.
- Beet hummus
Veggie Dip
Ingredients
- ½ cup mayonnaise (120 grams)
- ½ cup sour cream (120 grams, see note 1)
- 1 tablespoon fresh parsley (finely chopped, see note 2)
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
Instructions
- In a bowl, mix together all the ingredients, except for the lemon juice.
- Add half of the lemon juice and stir well. Taste. Add the rest of the lemon juice only when it is needed.
- Cover with plastic wrap and refrigerate before serving.
- Enjoy!
Notes
- You can use plain unsweetened Greek yogurt instead.
- Use fresh flat-leaf parsley. Or substitute with dry parsley, ½ tablespoon to 1 tablespoon – adjust to your taste.
- The quantities of all the ingredients can be adjusted to your liking.
- I recommend using fresh parsley and dill but dried herbs work great as well.
- Storage: Store in a sealed jar or airtight container in the fridge. It should last up to 3 days when stored properly.
- Serving ideas: Fresh vegetables, baked chicken wings, sweet potato wedges, ...
- The nutritional values are based on a ¼ cup of the dip (1 serving).
- This dip can be made ahead from 30 minutes up to overnight. It is better to let it sit about an hour in the fridge when using dried herbs only. This is so that they have time to soften and add more flavor to the dip.
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