I keep this sour cream dip in my back pocket because it makes chips, veggies, and party platters vanish fast. One bowl on the table and suddenly everyone wants the recipe.

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I’m obsessed with this sour cream dip because it hits that creamy, tangy, snacky spot I always want when chips are involved. It’s cool, rich, and just sharp enough to keep me going back for another scoop.

I love how sour cream gives it that smooth bite, while fresh chives bring a little pop that makes the whole bowl taste fresher than it has any right to. And honestly, I’ll put this next to crunchy vegetables, salty pretzels, or a pile of potato chips and call it dinner-adjacent.

No shame. Just a dip I keep craving every single time.

Ingredients

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Sour cream makes it cool, tangy, and honestly the whole reason this dip works.
Mayonnaise adds creamy richness, so it doesn’t taste thin or boring.
Lemon juice wakes everything up with a bright little zing.
Dijon mustard brings gentle sharpness, not spicy, just more interesting.
Garlic gives that snack-table flavor people keep going back for.
Onion powder adds savory depth without anyone biting into raw onion.
Chives make it fresh, green, and a little fancy without trying hard.
Parsley or dill keeps things herby, clean, and way less heavy.
Kosher salt pulls the flavors together, because bland dip is just sad.
Black pepper adds a tiny kick and makes the creaminess feel balanced.
Plus, Worcestershire sauce gives it that “wait, what’s in this?” depth.

Ingredient Quantities

1 cup sour cream

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 clove garlic, minced or 1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley or dill

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Optional: 1/2 teaspoon Worcestershire sauce for depth

How to Make this

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1. In a medium bowl combine 1 cup sour cream and 1/2 cup mayonnaise until smooth.

2. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard until blended.

3. Add 1 clove garlic minced or 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and optional 1/2 teaspoon Worcestershire sauce; mix well.

4. Fold in 2 tablespoons chopped fresh chives and 1 tablespoon chopped fresh parsley or dill.

5. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; taste and adjust seasoning as needed.

6. Cover the bowl and refrigerate at least 30 minutes to let flavors meld, preferably 1 to 2 hours for best results.

7. Before serving stir the dip again and taste for final adjustments in salt, pepper or lemon juice.

8. Serve chilled with vegetables, chips, crackers or as a spread.

9. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Equipment Needed

1. Medium mixing bowl
2. 1 cup and 1/2 cup measuring cups plus measuring spoons (tablespoon, teaspoon)
3. Whisk or sturdy mixing spoon
4. Small rubber spatula for scraping
5. Sharp chef knife
6. Cutting board
7. Garlic press or small paring knife for mincing
8. Airtight storage container for leftovers

FAQ

How long will the dip keep in the fridge? Store in an airtight container for 3 to 4 days; flavors mellow over time but consume within that window for best freshness.

Can I make this dip ahead of time? Yes. Make it up to 24 hours ahead and chill; this allows flavors to marry and improves taste.

What can I use instead of sour cream or mayonnaise? For a lighter dip use Greek yogurt instead of sour cream. Use a light or olive oil mayonnaise for lower calories. For dairy free try unsweetened plant based yogurt and a vegan mayo.

How can I adjust the flavor if it tastes flat? Add a pinch more salt, a squeeze of lemon juice, or the optional Worcestershire sauce to brighten and deepen the flavor.

Can I use dried herbs instead of fresh? Yes. Use about one third the amount of dried herbs in place of fresh and add them a bit earlier so they rehydrate.

What are good serving ideas for this dip? Serve with fresh vegetables, potato chips, pita chips, crackers, or as a creamy topping for baked potatoes and grilled meats.

Sour Cream Dip Recipe Substitutions and Variations

Sour cream: Greek yogurt (plain, full fat for richness), crème fraîche (richer and slightly tangy), blended silken tofu (for dairy-free, neutral flavor)
Mayonnaise: Greek yogurt (to lighten, increase tang), sour cream (for extra creaminess), avocado purée (dairy-free, silky texture)
Fresh lemon juice: White wine vinegar (use half the amount), apple cider vinegar (milder), lime juice (brighter, slightly different citrus note)
Dijon mustard: Whole grain mustard (more texture), yellow mustard (milder, use slightly less), a small pinch of dry mustard powder mixed with a little water

Pro Tips

1. Bring the sour cream and mayonnaise to room temperature before mixing so the dip blends silky smooth and the flavors come through more evenly.

2. Chop the herbs very finely and reserve a small pinch to sprinkle on top just before serving for a fresh, bright pop and nicer presentation.

3. Let the dip sit in the fridge at least an hour, then taste and tweak the balance. A tiny squeeze more lemon lifts it, a pinch of sugar tames excessive tang, and a few extra grains of salt make the herbs sing.

4. If you want variations, swap half the sour cream for Greek yogurt to lighten the texture, or fold in a bulb of roasted garlic instead of raw for a sweeter, milder garlic note. If using as a dressing, thin with a splash of buttermilk or milk until it reaches the right pourable consistency.

Sour Cream Dip Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I keep this sour cream dip in my back pocket because it makes chips, veggies, and party platters vanish fast. One bowl on the table and suddenly everyone wants the recipe.

Servings

servings

Calories

165

kcal

Equipment: 1. Medium mixing bowl
2. 1 cup and 1/2 cup measuring cups plus measuring spoons (tablespoon, teaspoon)
3. Whisk or sturdy mixing spoon
4. Small rubber spatula for scraping
5. Sharp chef knife
6. Cutting board
7. Garlic press or small paring knife for mincing
8. Airtight storage container for leftovers

Ingredients

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced or 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley or dill
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Optional: 1/2 teaspoon Worcestershire sauce for depth

Directions

In a medium bowl combine 1 cup sour cream and 1/2 cup mayonnaise until smooth.
Stir in 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard until blended.
Add 1 clove garlic minced or 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and optional 1/2 teaspoon Worcestershire sauce; mix well.
Fold in 2 tablespoons chopped fresh chives and 1 tablespoon chopped fresh parsley or dill.
Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; taste and adjust seasoning as needed.
Cover the bowl and refrigerate at least 30 minutes to let flavors meld, preferably 1 to 2 hours for best results.
Before serving stir the dip again and taste for final adjustments in salt, pepper or lemon juice.
Serve chilled with vegetables, chips, crackers or as a spread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.