Looking for a crowd-pleasing chip-and-dip combo for your next dinner party or game day? Try this homemade Sour Cream Dip recipe! It’s fresh, rich, creamy, and slightly tangy—perfect with potato chips and crunchy raw veggies. This classic sour cream dip is not only a hit with guests but also tastier than any store-bought version. My daughter loves enjoying it with potato chips and masala french fries. If I have leftovers, I often use it as a delicious sandwich spread. You may also like:
Sriracha Mayo Dip Greek Yogurt Dip Avocado Cilantro Dip
This dip is low-carb, and keto-friendly. If you’re on a Keto or Low-Carb Diet, be sure to check out my keto indian food recipes collection for more delicious options!
Ingredients
Sour Cream – I like to use full-fat sour cream to make the dip rich and creamy but, you can use non-fat or light if you’re counting your calories. You can also swap some of your sour cream with plain Greek yogurt for added protein and tangier flavor. Mayonnaise - makes the dip creamy and enhances the taste (I either use a vegan mayo or Primal Kitchen Avocado Oil mayo). Herbs - I have used dried chives and dill in this recipe. You may also use fresh herbs to bring bold flavors to the dips. dried thyme Garlic powder – added for flavoring. You can also use freshly minced garlic. Onion powder – is added to get sweetness from the onion, so do not skip it. Lime Juice (or Vinegar) - Fresh lime/lemon juice gives the best flavor. It helps keep the dip fresh for longer and enhances the taste. It’s optional. Seasoning - Salt & freshly ground black pepper.
How to Make Sour Cream Dip
In a medium bowl, add the sour cream, mayonnaise, dried herbs like dill and chives, onion powder, garlic powder, lime juice, salt, and pepper. Mix until well combined. Cover and refrigerate for at least 30 minutes for flavors to blend, or you may also eat it immediately. Serve this sour cream and chive dip with potato chips or veggies such as cucumber, celery, bell pepper, or cherry tomatoes.
Storage Suggestions
Fridge: This is a great make-ahead dip. It will keep well in the refrigerator for 4-5 days.
Kettle Potato chips Crackers Pretzels Veggies like cucumbers, celery, bell peppers, cherry, carrots, broccoli, or grape tomatoes As a dip for roasted veggies like potatoes, and cauliflower As a dip for french fries or sweet potato fries It is great as a spread on sandwiches and burgers.
Freezer: It is not recommended to freeze this dip. Once it thaws, sour cream and mayonnaise will split and become watery.
Variations
Fresh Herbs: You can also use finely chopped fresh dill and chives. You may also use parsley. Swap some of your sour cream for Greek yogurt: To add probiotics, protein, and tanginess and cut on calories. Spicy: For a spicy sour cream sauce, add a little cayenne powder, or a teaspoon of sriracha sauce to the sour cream mixture. You can also add some minced chili pepper or jalapeno for the heat. Sour cream and onion dip: Add some caramelized onion to the dip mixture for a variation.
More Dip & Sauce Recipes
This recipe has been adapted from Spendwithpennies. ★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
