Veggie Dip
A super simple and easy veggie dip ready in less than 5 minutes! Completely customizable, it is a must-try cold appetizer for your next party.
Ingredients
- ½ cup mayonnaise (120 grams)
- ½ cup sour cream (120 grams, see note 1)
- 1 tablespoon fresh parsley (finely chopped, see note 2)
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
Instructions
- In a bowl, mix together all the ingredients, except for the lemon juice.
- Add half of the lemon juice and stir well. Taste. Add the rest of the lemon juice only when it is needed.
- Cover with plastic wrap and refrigerate before serving.
- Enjoy!
Notes
- You can use plain unsweetened Greek yogurt instead.
- Use fresh flat-leaf parsley. Or substitute with dry parsley, ½ tablespoon to 1 tablespoon – adjust to your taste.
- The quantities of all the ingredients can be adjusted to your liking.
- I recommend using fresh parsley and dill but dried herbs work great as well.
- Storage: Store in a sealed jar or airtight container in the fridge. It should last up to 3 days when stored properly.
- Serving ideas: Fresh vegetables, baked chicken wings, sweet potato wedges, ...
- The nutritional values are based on a ¼ cup of the dip (1 serving).
- This dip can be made ahead from 30 minutes up to overnight. It is better to let it sit about an hour in the fridge when using dried herbs only. This is so that they have time to soften and add more flavor to the dip.
Nutrition
Calories: 250kcal (13%)Carbohydrates: 2g (1%)Protein: 1g (2%)Fat: 27g (42%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 29mg (10%)Sodium: 333mg (14%)Potassium: 64mg (2%)Fiber: 0.1gSugar: 1g (1%)Vitamin A: 296IU (6%)Vitamin C: 3mg (4%)Calcium: 38mg (4%)Iron: 0.3mg (2%)
Tried this recipe?Let us know how it was!