The creamiest veggie dip, filled with garlic and herbs, and perfect for parties and gatherings! This vegetable dip is WAY better than plain ranch dressing!
Who’s getting excited about football coming back soon? ME!!! I have plenty of other game day recipes planned for you guys this season, but we’re starting with something simple. This veggie dip takes just 5 minutes to make, and is perfect as a make-ahead recipe! Serve it up with a store-bought vegetable tray and you have a party-pleasing recipe with barely any effort!
I know you can easily pick up a packet of dry ranch mix, or vegetable dip mix, but I promise you, this tastes SO much better!
HOW LONG DOES VEGETABLE DIP STAY FRESH
Kept refrigerated, in an airtight container, it’ll last for 5-7 days. I actually think this dip tastes better the day AFTER you make it. All the flavors really get a chance to meld and mellow. So I normally make this dip the night before a party and it’s perfect!
WHAT IS VEGGIE DIP MADE OF
It can be made with a number of things. I’ve seen dip recipes that are comprised of all mayonnaise, all sour cream, or a combination of the two. This veggie dip recipe uses a mixture of mayo and sour cream. You could easily swap out the sour cream for greek yogurt, although this will add more tang to the flavor profile.
WHAT CAN I SERVE VEGGIE DIP WITH
Normally veggie dip is served alongside a medley of fresh vegetables. My personal favorites are baby carrots, grape tomatoes, fresh broccoli, fresh cauliflower, fresh snap peas and celery sticks! Since this veggie dip is full of bold flavors, it’s also amazing as a dip for chips. Kettle-cooked chips are my favorite, since they’re crunchier and a bit more sturdy, so they can hold more fabulous dip!
DO I USE FRESH HERBS OR DRIED HERBS FOR VEGETABLE DIP
I LOVE the flavor of fresh herbs, but I realize not everyone has them in their house at any given time. So I created this recipe to be made using dried herbs. The only fresh herb is the garnish of fresh chives… I just couldn’t resist! If you’d like to use fresh herbs, you’ll want to use a little more than the quantity specified since dried herbs are more concentrated in flavor, compared to fresh.
HELPFUL TOOLS
- Mixing bowls – I love using stainless steel mixing bowls, and these have lids, so they’re great for making this dip ahead!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 Tbsp dried parsley
- 1 Tbsp dried chives
- 1/2 - 1 tsp dried tarragon
- 1/2 - 1 tsp dried dill weed
- 1/2 tsp garlic powder
- 1/4 tsp paprika (or smoked paprika)
- 1/4 tsp dried minced onion
- salt and pepper , to taste
Instructions
- In a mixing bowl, combine all ingredients and whisk together to combine well.
- For best taste, refrigerate for several hours in an airtight container before serving.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Cheryl says
Just made it. So far it taste delicious. Thank you for the recipe
Melody says
Very tasty but I switched the measurements on mayo and sour cream.
Kenzey says
I had to do that too.
Peter says
Delicious.
Lynn says
This was amazing! We had this at Friendsgiving this weekend, and it was a huge hit with children & adults alike. I did leave out the tarragon, as I didn’t have any in, but otherwise followed it to the letter.
Joanne Wright says
Sorry this was not a winner for me…I thought the inclusion of tarragon was odd, so I kept it on the low side (less then 1/2 tsp) but it still overpowered the other flavors. I also thought it was too heavy with so much mayo. Will try to resurrect it with more sour cream/yogurt, and brighten and balance the flavors with some tang and fresh herbs.
The Chunky Chef says
That’s alright, we all have different tastes and preferences, but I appreciate you trying my recipe 🙂
Errin says
The perfect way to get my kids to eat more veggies! We love this but with a few changes. My daughter can’t have dairy so I substitute almond yogurt for the sour cream and I didn’t have tarragon the first time so substituted oregano and basil. We have since used the terragon but decided we missed the oregano and basil!
Trina Michele says
Made it in minutes, used up sour cream in the fridge, just tried it before it even had time to develop and it’s already outstanding. Didn’t want to broil or sauté veggies again for dinner, so will add veggies and dip tonite for a change. Thank you for this quick and delicious recipe. I’m keeping this one!
Lindsey says
This looks perfect for what I want to make today! But we always substitute Greek yogurt for sour cream and if I do that I don’t have to go to the store! Any thoughts if that’ll ruin it or work?
The Chunky Chef says
I think that would work just fine 🙂
Joann Redman says
I’ve made this like a bazillion times! LOVE IT! Thank YOU
Sandy P says
Great quick yummy recipe for using staple at home items. I had everything except tarragon & substituted onion salt for the minced onion. Everyone raved about the dip. It’s a keeper.
Rebecca says
This is FABULOUS. Thank you.
Maria says
Yummm. Thank you so much! Love, love, love it.
Cindy says
As written, this recipe just tasted like a bowl of mayonnaise with tarragon. I added a lot more sour cream (didn’t measure at that point) and more of the herbs to compensate for the addition. Much better. As written…mayonnaise and only mayonnaise.
I almost think it’s mayo and sour cream amounts mixed up.
Amanda says
Hi Cindy, the amounts listed are correct. However, we all have different tastes, and it sounds like you enjoy sour cream a bit more than we do. Glad you were able to tweak things to your liking… that’s the beauty of recipes.
Beth says
Best dip I ever made with a wonderful flavor!
Heidi says
Best dip I’ve ever made! Everyone at the party wanted the recipe. Way to go! Thanks for making me look good.
Sammy M says
I made this for Thanksgiving and everyone loved it. I put out potato chips and crackers too besides the veggies. It goes with all. Thanks so much.
Shawna says
Made this with Follow Your Heart plant based sour cream and omitted the mayo. But followed the other instructions/ingredients- so good!!
Angie says
Excellent dip! A family favorite!!! The kids all loved it! This will become our vege dip going forward! Thanks for sharing recipes!
val swanson says
Love the herbs and spices. I did tweek it a bit by adding some creamed cottage cheese. My husband always likes things a little “Chunky” !! Thank you for a nice vegee dip recipe.
Vicki says
I made this yesterday! Absolutely delicious! Love this recipe!
Rhode says
First time making a dip myself and loved this recipe!
Kelsie Nelson says
Hi! If I want to use fresh herbs for this recipe, would i have to change any of the measurements?
Amanda says
A good general rule for converting dried herbs to fresh, is to increase the amount 2-3x. Dried herbs are more concentrated in flavor, so to get the same flavor profile you’d need more. However, I’ve not tested this recipe using fresh, so I can’t say exactly what the amounts would be.