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–+ servings
a bowl of dip surrounded by vegetables.
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5 from 2 votes

Veggie Dip

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!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, appetizer/dip
Cuisine: American
Servings: 16
Author: Becky Hardin

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!

Video

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