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–+ servings
a bowl of dip surrounded by vegetables.

Veggie Dip

Course: Appetizer, appetizer/dip
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 16
Calories: 129kcal
Author: Becky Hardin
This creamy, herb-y ranch-flavored dip is made with sour cream and mayo in less than 10 minutes. It's the best dip for veggie trays!
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Ingredients

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons ranch seasoning
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh dill
  • 2 teaspoons seasoned salt
  • ¼ teaspoon ground black pepper

Instructions

  • Add all the ingredients to a bowl and whisk to combine.
    1 cup sour cream, 1 cup mayonnaise, 2 tablespoons ranch seasoning, 2 teaspoons finely chopped fresh parsley, 2 teaspoons finely chopped fresh dill, 2 teaspoons seasoned salt, ¼ teaspoon ground black pepper
    a bowl with eggs, cheese and herbs.
  • If time allows, cover and refrigerate for 2-24 hours to allow the flavors to develop.
    a bowl of dressing with a spoon in it.
  • Serve with your favorite veggies and chips!

Notes

Yield: This recipe yields about 2½ cups of dip.
  • If using dried herbs, use ½ teaspoon each.
  • You can substitute Greek yogurt in place of sour cream.
Storage: Store veggie dip in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 2.5tablespoons | Calories: 129kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 525mg | Potassium: 21mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.05mg