- 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.
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.
Calories: 159kcalCarbohydrates: 3gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 391mgPotassium: 102mgFiber: 1gSugar: 2gVitamin A: 599IUVitamin C: 1mgCalcium: 71mgIron: 1mg
Keyword vegetable dip, veggie dip