Homemade Veggie Dip
Homemade Veggie Dip

Make this your go-to dip for any veggie platter. It’s a crowd favorite and so easy, you’ll never go back to the store-bought kind.

Whether you’re throwing a party, attending a potluck, or just need a quick snack, the veggie dip is here to save the day. It only takes a few minutes to whip up, pairs perfectly with fresh veggies, and is fun to eat. Adults and children alike will not be able to resist this fresh and creamy dip.

The hearty veggie dip with just the right acidity is underscored by fresh herbs and garlic. Think of a store-bought veggie plate dip that’s only ten times better. Serve it with crunchy and colorful veggies like carrots, radishes, and cucumbers.

Equally delicious ingredient swap

While full-fat sour cream and mayonnaise make the creamiest, tastiest dip, you can use low-fat ones instead. For a slightly different take, swap out half or all of the sour cream for whole milk Greek yogurt. For a strong garlic flavor, swap out the garlic powder for two cloves of grated garlic.

How to make the ultimate veggie platter

This veggie dip goes best with crisp, crunchy veggies. Produce should be peeled, trimmed and cored if necessary, and cut into attractive, manageable pieces perfect for dipping. Pick at least a few from this list and arrange them in a mini rainbow on a serving platter for an impressive display:

  • carrots: Peeled mini rainbow carrots look the prettiest, but baby carrots or peeled carrots cut into sticks work well too.
  • cucumbers: Small Persian cucumbers can be easily trimmed and cut lengthwise into four parts. Cut large cucumbers into 3 cm pieces, halve lengthways and cut into sticks.
  • Paprika: Remove the stems and seeds from the colorful peppers and cut into thick slices, ideal for dipping. Alternatively, serve whole baby peppers.
  • Celery: Cut several celery stalks into 3-inch pieces, trimming off the tough end and leafy top.
  • Radish: Trim off the tops and bottoms, and cut larger radishes in half. You can also leave the tips on if the leaves are in good condition, making for a nice presentation.
  • Cocktail Tomatoes: Simply place firm whole grape or cherry tomatoes directly onto the plate.
  • Sugar snap: For larger and older peas, grab a pointed end and pull toward the other end of the pod to remove the thread, which can be tough.

Use this recipe as a guide to get to these easy variations:

  • Ranch: Take this dip further into ranch dressing territory by adding up to 1/3 cup buttermilk.
  • Spicy: Add your choice of hot sauce for a veggie dip with a kick.
  • Green Goddess: Turn this into green goddess dressing by adding 2 tablespoons finely chopped chives and swapping out the dill for tarragon.
  • Cheesy: Add up to 1/3 cup crumbled feta, goat, or blue cheese.

Dip baby dip

  • Caramelized Onion Dip
  • Swiss chard tzatziki (yoghurt dip)
  • Artichoke Lemon Dip
  • Simply Muhammad
  • Whipped feta with figs, pistachios and honey

Homemade veggie dip

preparation time
10 mins

cooking time
10 mins

total time
20 minutes

2 cups


  • 1 1/2 cups sour cream

  • 1/3 cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons finely chopped fresh parsley

  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder


  1. Mix the ingredients:

    In a small mixing bowl, combine sour cream, mayonnaise, lemon juice, parsley, dill, salt, black pepper, and garlic powder. Mix well to combine.

  2. Flavor and Spice:

    Taste the dip and season as needed. Serve with fresh vegetables of your choice.

    Store leftover veggie dip in an airtight container in the refrigerator for up to 3 days. Do not freeze.

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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!