Everyone loves a good sour cream chip dip! Perfect for veggies too. This sour cream dip takes just a couple minutes to throw together.
Sour Cream Dip for Chips or Veggies
A tub of sour cream and some basic ingredients are all you need to make this versatile appetizer recipe. Whip it up and throw in the fridge for a while so the flavors blend together nicely and you’re all set.
I’m a big fan of hot and savory dip recipes like my Taco Dip with Meat. But sometimes, you need something that can just be made ahead, kept cold and travels well. This recipe fits the bill in those cases.
Tips for Sour Cream Dip
The key to this dip is making sure it has time to chill. Trust me, do not skip this step.
This dip will last in the fridge for up to a week in a tightly covered container.
Sour cream shouldn’t be left our for more than 2 hours at room temperature so the same goes for this dip. If you’re serving at a party or potluck where it may sit our longer, you could put the serving bowl on ice to keep cold or use a Dip Chiller. Just remember to replace the ice as it melts.
- Chips (ruffle potato chips are my favorite)
- Veggies such as: broccoli, carrots, peppers, asparagus, celery, cucumbers
How to Make Sour Cream Dip
Step 1: Add the tub of sour cream to a bowl
Step 2: Add in the remaining ingredients and stir together.
Step 3: Cover and refrigerate at least 2 hours to allow the flavors to really come through.
Step 4: Top with parsley to garnish (optional) and serve with your favorite dippers.
- 16 oz sour cream
- 2 tbsp dried onions
- 1 tbsp parsley, finely chopped
- 3 tsp worcestershire
- 2 tsp garlic powder
- 1 1/2 tsp dried dill
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dry mustard
- salt to taste
- additional parsley for garnish, optional
In a bowl, mix together all ingredients.
Refrigerate for a minimum of 2 hours before serving.
Optionally, top with additional parsley.