Dips are one of the best ways to enjoy fresh-cut vegetables, and this sour cream dip is especially good.
Thanks to the addition of mayonnaise and the generous seasonings, it's wonderfully creamy, rich, and flavorful. And it's ready in just 10 minutes!
Whenever I have friends over, I love to start our evening with a few appetizers. In addition to spicy deviled eggs, cheese balls, and cheese crackers, I like to include fresh-cut veggies with a dip.
I have several wonderful dips that I like to make, including cream cheese dip, blue cheese dressing, spinach artichoke dip, and pizza dip. This sour cream dip is one of my favorites, especially because it's so easy to make.
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Ingredients
You'll need just a few simple ingredients to make this dip. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Sour cream: For the best flavor and texture, I recommend using full-fat sour cream in this recipe.
- Mayonnaise: Adds creaminess and flavor to the dip. You can omit it if you wish and add extra sour cream, but I do feel that the mayo is important here.
- To season: I like to use kosher salt, freshly ground black pepper, garlic granules, onion granules, ground cumin, cayenne pepper, and fresh chives.
Variations
Here are a few simple ways to vary the basic recipe:
- Use red pepper flakes instead of cayenne pepper. You can use ¼ teaspoon of them (½ teaspoon if you like your food spicy).
- Add smoked paprika for a smoky flavor. I like to add ½ teaspoon.
- Add dried oregano - again, ½ teaspoon is a good starting point.
- Use green onions instead of chives for a stronger flavor. When I do this, I use the green parts only and make sure they are very thinly sliced.
- Mix ¼ cup of caramelized onions into the dip and omit the onion powder.
Instructions
You can whip up this tasty dip in just ten minutes! It's so easy. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:
You start by placing the sour cream, mayonnaise, spices, and half of the chives in a bowl.
Mix everything thoroughly using a rubber spatula. Make sure the ingredients are fully combined. The mixture should be creamy and fluffy.
That's it! You can sprinkle more chives on the dip and serve it immediately, or let it rest for 30 minutes to allow the flavors to meld.
Expert Tips
- I like the texture and flavor of garlic and onion granules better than the powders. However, if what you have on hand is the powders, that's fine too.
- If you like your food spicy, feel free to increase the cayenne to ¼ teaspoon.
- For the creamiest texture, make sure to drain the liquid from the top of the sour cream after you open the container.
Recipe FAQs
Yes. Simply omit the mayo and add ¼ cup of sour cream. I do recommend using mayonnaise - it adds creaminess and flavor.
You could, but the result won't be as creamy or as tasty. I recommend using full-fat sour cream in this recipe.
Yes, but again, the result won't be as good. If you do opt for yogurt, make sure to use whole-milk plain Greek yogurt.
Serving Suggestions
I usually serve this dip with fresh-cut veggies, as shown in the photos. But there are several other vehicles for carrying it into your mouth, including plain pork rinds, cheese crackers, almond flour crackers, and salami chips.
This dip can also serve as a wonderful topping for hard-boiled eggs, poached salmon, and roasted vegetables.
Finally, I like to serve it as a dipping sauce for boiled shrimp, buffalo chicken wings, and chicken meatballs.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. I like to remove the dip from the fridge 30 minutes before serving it.
More Dip Recipes
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Recipe Card
Easy 10-Minute Sour Cream Dip
Ingredients
- ¾ cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic granules - or powder
- ¼ teaspoon onion granules - or powder
- ¼ teaspoon ground cumin
- Pinch cayenne pepper
- 2 tablespoons chives - minced, divided
Instructions
- In a medium bowl, add the sour cream, mayonnaise, salt, pepper, garlic granules, onion granules, ground cumin, cayenne pepper, and one tablespoon of minced chives.
- Mix with a rubber spatula until all the ingredients are fully combined and the dip is smooth and fluffy.
- Transfer the dip to a serving bowl and top it with the remaining chives.
- Serve the dip immediately, or let it rest for 30 minutes before serving to allow the flavors to meld.
Video
Notes
- I like the texture and flavor of garlic and onion granules better than the powders. However, if what you have on hand is the powders, that's fine too.
- If you like your food spicy, feel free to increase the cayenne to ¼ teaspoon.Â
- For the creamiest texture, make sure to drain the liquid from the top of the sour cream after you open the container.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. I like to remove the dip from the fridge 30 minutes before serving it.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Cindy
Very Tasty! Thank you for sharing this!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Cindy! Thank you for taking the time to review it.