Whether it’s on pizza night or you need to bring something for a potluck, a veggie tray with veggie dip is a quick and versatile side dish you can feel good about serving!
A friend recently shared this veggie dip recipe with us, and it has become a fast and simple favorite. You likely already have all the ingredients needed in your fridge and pantry to whip it up. We like to make a veggie dip on Friday and keep a prepared vegetable tray in the fridge for quick and easy snacking on the weekends–especially as spring sports and activities start back up and weekends get a little more hectic.
Veggie Dip Base:
The base is half mayo and half sour cream, but you can make it with all sour cream or add up to half plain Greek yogurt for a lower fat, higher protein option. If you choose to do all plain Greek yogurt, consider using the low fat or full fat version. With the fat free yogurt, it definitely tastes like something is missing.
Tip for a great-tasting veggie dip:
Give yourself enough time to let it sit for an hour or two after mixing up to let the flavors really re-hydrate and meld before you serve it.
If you make it, come back and let us know what you think! We hope you’ll like it as much as we do!
Serves: 2 cups dip
- 1 cup sour cream
- 1 cup mayo
- 2 tablespoons finely sliced chives (or 1 tablespoon dried chives)
- 1 teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 2 tablespoons lemon juice
- 1 tablespoons parsley flakes
- Combine all ingredients in a small mixing bowl. Refrigerate for at least an hour before serving to let flavors rehydrate and meld. Enjoy with your favorite veggie tray!
Here are some favorite spring/summer favorites:
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