Homemade Chip Dip

This homemade chip dip is the one I make when I want something quick for potato chips and don't want to use mayo, cream cheese or onion soup mix. It is made with just 5 ingredients, using sour cream plus a few dried herbs and seasonings, and it takes about 2 minutes to mix together.

The dip tastes best after chilling, but you can serve it right away if you are short on time. I like that it is simple, creamy and easy to adjust to your taste.

How to make chip dip from scratch

You only need a bowl, a spoon and a few measuring spoons.

Ingredients needed:

• Sour cream
• Dried parsley
• Dried dill
• Onion powder
• Celery salt

Add everything to a medium bowl and stir well. A bowl that is slightly larger than you think you need is easier to work with, especially when mixing the dried herbs into the sour cream.

Once the dip is smooth and combined, transfer it to a serving bowl. For the best flavor, cover it and refrigerate for at least 30 minutes before serving. The dip can be eaten right away, but the flavor is better after resting.

What to serve with chip dip

Potato chips are the classic choice. I like ruffled or crinkle-cut chips because they are sturdier and hold the dip better than very thin chips.

You can also serve this sour cream chip dip with:

• Plain salted potato chips
• Kettle chips
• Pretzels
• Crackers
• Carrot sticks
• Celery sticks
• Bell pepper strips
• Cucumber slices
• Potato wedges or fries

If you are serving this for a party, place the dip in the middle of a board or platter and arrange the chips and vegetables around it. Keep extra dip in the fridge and refill the bowl as needed.

For another easy snack to serve with this dip, try these oven baked tortilla chips. They are especially useful if you want a homemade chip option.

Easy swaps for this chip dip

Sour cream gives this dip the best flavor and texture, so that is what I recommend for the main recipe.

A few simple swaps that work:

• Use crème fraîche instead of sour cream.
• Use ⅔ cup sour cream and ⅓ cup plain unsweetened Greek yogurt.
• Use fine salt instead of celery salt, but start with less.
• Use only dried parsley or only dried dill if you don't have both.
• Use garlic powder instead of onion powder.

Can I make this chip dip without sour cream?

For this recipe, sour cream gives the best flavor and texture. You can replace part of it with plain unsweetened Greek yogurt. For a different no-sour-cream option, try my cottage cheese dip.

Want a different dip flavor?

If you want to add a few different dips to the table, these are good options to try next:

• Garlic dip for a stronger garlic flavor.
• Sour cream and chive dip for another simple sour cream-based dip.
• Loaded baked potato dip for a richer party dip.
• Veggie dip if you are serving more vegetables than chips.

Storage, make ahead and party timing

Store this chip dip covered in the refrigerator. It keeps well for up to 3 days.

You can make it a day ahead and keep it in a sealed jar or airtight container until ready to serve. Give it a good stir before placing it on the table, especially if it has been sitting in the fridge overnight.

Because this is a sour cream dip, keep it chilled until serving. For parties, don't leave it out at room temperature for more than 2 hours. If you are serving it outside and it is very hot, keep that closer to 1 hour. For longer parties, serve a smaller amount and refill the bowl with chilled dip as needed.

I don't recommend freezing this chip dip. Sour cream dips can separate and turn watery after thawing, so the texture will not be the same.

Troubleshooting

If the dip tastes too salty or too strong:
Stir in more sour cream. This softens the seasoning without changing the whole recipe.

If the flavor tastes flat:
Chill the dip first. Dried herbs and seasonings need a little time to blend into the sour cream. Taste it again before adding more seasoning.

If the dip is too thick:
Stir it well first. If you still want it a little looser, add a tiny splash of milk, 1 teaspoon at a time, and mix again.

I have learned that product quality varies from brand to brand. The same goes for groceries. A teaspoon of fine salt can have a different level of saltiness depending on what you use. And, of course, my taste buds can react to food differently than yours. That is why I always suggest starting with less seasoning first. You can always add more.

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