Dips are one of the best ways to enjoy fresh-cut vegetables, and this sour cream dip is especially good. It's creamy, rich, and flavorful, and it's ready in 10 minutes!
When I host, 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, and spinach artichoke dip, but this sour cream dip is one of my favorites because it's so easy to make and yet so rich and delicious.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Sour cream: For the best flavor and texture, I recommend using full-fat sour cream.
- Mayonnaise: Adds creaminess and flavor. You can omit it and add extra sour cream, but I do feel the mayo is important.
- To season: Kosher salt, black pepper, garlic granules, onion granules, ground cumin, and cayenne pepper. Sometimes, when I have them, I mix ¼ cup of leftover caramelized onions into the dip and omit the onion powder.
- Chives: You can 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.
Instructions
You can whip up this dip in ten minutes! It's so easy. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the sour cream, mayonnaise, spices, and half of the chives in a bowl.
Mix everything thoroughly with 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.
Recipe 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 spicy food, feel free to increase the cayenne to ¼ teaspoon.
- For the creamiest texture, drain the liquid from the top of the sour cream after you open the container.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to four days. Remove the dip from the fridge 30 minutes before serving it. I don't recommend freezing this dip.
Serving Suggestions
I usually serve this dip with fresh-cut veggies, as shown in the photos on this page. But there are several other vehicles for carrying it into your mouth, including 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.
Recipe Card
Easy 10-Minute Sour Cream Dip
Video
Ingredients
- ¾ cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher 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.
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 spicy food, feel free to increase the cayenne to ¼ teaspoon.
- For the creamiest texture, drain the liquid from the top of the sour cream after you open the container.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Remove the dip from the fridge 30 minutes before serving it. I don't recommend freezing this dip.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Cindy says
Very Tasty! Thank you for sharing this!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Cindy! Thank you for taking the time to review it.