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Veggie Dip
This Creamy Veggie Dip is made with sour cream, cream cheese and herbs. It's the perfect year round dip for all your fresh vegetables.
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 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
Instructions
- 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.
Notes
Make Ahead: This is a perfect recipe for making ahead of time. It's even better when the flavor have a chance to blend together. Make 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 it's creamy texture.
Nutrition
Calories: 159kcalCarbohydrates: 3gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 391mgPotassium: 102mgFiber: 1gSugar: 2gVitamin A: 599IUVitamin C: 1mgCalcium: 71mgIron: 1mg