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Sour cream veggie dip with carrots, broccoli and celery

Sour Cream Veggie Dip

A quick, creamy blend of sour cream, fresh dill, chives, parsley, lemon, garlic and onion for raw vegetables.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 8 servings (about)
Course: Appetizer, dip
Ingredients Method Notes

Ingredients
  

  • 1 cup sour cream
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt plus more to taste
  • ⅛ teaspoon black pepper
  • 1–2 tablespoons Greek yogurt or milk optional, for thinning

Method
 

  1. Place the sour cream in a medium mixing bowl.
  2. Add the dill, chives, parsley, garlic powder and onion powder.
  3. Stir in the lemon juice, salt and black pepper.
  4. Mix until the herbs and seasonings are evenly distributed.
  5. Taste and adjust the lemon, salt or pepper as needed.
  6. If the dip is too thick, stir in Greek yogurt or milk one tablespoon at a time.
  7. Serve immediately or cover and refrigerate for 20–30 minutes before serving.

Notes

Yield: approximately 1¼ cups, about 8 servings. Ready to serve after 5 minutes of preparation. Optional chilling takes 20–30 minutes in addition to the stated 5-minute total.