This Creamy Veggie Dip is made with sour cream, cream cheese, and herbs. It’s the perfect poolside dip for all your fresh vegetables this summer, but it’s also delicious year round.
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Creamy Veggie Dip with Herbs
This quick and easy homemade veggie dip recipe will be the dip you’re asked to make year round. No one has to know how simple it is, they’ll just know that it’s delicious!
Kids and adults will love this vegetable dip. It’s ultra creamy and has a great flavor. You’ll love that it only takes minutes to make and gets your kids to want to eat their veggies! Serve it up as an easy appetizer at parties, or as an after school snack.
Ingredients for Veggie Dip
Simple ingredients for a simple veggie dip. With only a few ingredients, quality is key, so make sure you grab the good stuff and that your dried herbs are nice and fresh.
- Cream Cheese – Use the full fat, brick style cream cheese.
- Sour Cream – You can use regular sour cream, or save a few calories and use plain Greek yogurt.
- Herbs – Dried dill and dried parsley are my favorite herbs to use for this dip. If you want to use fresh herbs, just double the amount. Dried herbs tend to have a stronger flavor.
- Sea Salt and Black Pepper – You’ll want to make sure and season your dip well.
How To Make Veggie Dip
Be sure to check the recipe card below for full ingredients & instructions.
- In a medium sized bowl, beat the cream cheese and sour cream together until the mixture is smooth and creamy. An electric mixer will make this process go super fast.
- Whisk in the herbs, then taste and add salt and pepper as needed.
Variations and Mix-Ins
This dip is incredible as is, but it’s also a great base. There are lots of things you can add to make it even more irresistible.
- Bacon Bits – Save some leftover bacon from your weekend breakfast to add in for a salty, savory flavor.
- Herbs and Spices – Add some dried or fresh chives, garlic powder, onion powder or celery salt.
- Spicy – Add some heat with a pinch of red chile flakes, or a few drops of your favorite hot sauce.
- Lemon – Add a squeeze of lemon juice to brighten up your dip.
- Garlic – Fresh minced garlic or garlic powder will add a nice bite without being too spicy.
- Cheese – A little fresh Parmesan or Cheddar cheese would be great in this dip.
- Veggies – Add some veggies straight into the dip, like finely chopped spinach or bell peppers.
Serve the dip in a small bowl, surrounded by your favorite veggies, crackers, and chips.
Some are our favorite raw vegetables for dipping are carrots, celery, cucumber, cherry tomatoes, bell peppers, and broccoli. We also love it with potato chips, pretzels, crackers, pita chips, or bagel chips.
How Long Can Dip Sit Out?
When setting this dip out as a party appetizer, you should always take note of the time so you can make sure it doesn’t go past the point where it’s no longer safe to eat.
Dairy-based dip can safely be left out for 2 hours, at which point you should refrigerate for at least 30 minutes before putting it out again.
Storing and Reheating Leftovers
Make Ahead: This is a perfect recipe for making ahead of time. It’s even better when the flavor has a chance to blend together. Make it up to 24 hours in advance and store, tightly covered, in the fridge.
Storage: Keep dip in an airtight container in the refrigerator for up to 4-5 days. If it looks watery, just stir it up and it will be good as new. It should be refrigerated after two hours of sitting out.
Can you freeze dip? You can, but it won’t necessarily retain its creamy texture.
Fresh vs. Dried Herbs – You can’t beat the taste of fresh herbs, but dried herbs are always available while you may not always have fresh herbs on hand. They are not equal – you’ll need to at least double the amount when using fresh herbs.
Make it lighter – For a lighter version of this dip, you can use light sour cream or cream cheese, or plain Greek yogurt in place of the sour cream.
More Easy Dip Recipes
- 8 ounces cream cheese full fat, block style, at room temperature
- 1 cup sour cream
- 1 ½ tablespoons dried dill or 3 tablespoons fresh
- 1 tablespoon dried parsley or 2 tablespoons fresh
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Whisk together the cream cheese and sour cream until smooth and well combined.
- Whisk the dill, parsley, salt and pepper into the cream cheese mixture until the herbs and spices are evenly distributed throughout the mixture.
- Serve the dip with raw vegetables, crackers, pretzels or chips.