This Fresh herb vegetable dip is a vibrantly flavored dip bursting with fresh herb flavors and pairs perfectly with fresh, crisp raw vegetables. It’s a must at your next party or gathering.
Why You’ll Love This
Light, cool, creamy, and seasoned to perfection with fresh herbs. Serve with your favorite garden crisp vegetables and dip to your heart’s content.
The base ingredients for this homemade veggie dip of mayonnaise and sour cream provide a tangy note of flavor.
This fresh herb vegetable dip pairs perfectly with an assortment of fresh raw vegetables, such as crisp carrot sticks, celery sticks, bell peppers, cucumber slices, cherry tomatoes, radishes, cauliflower florets, and broccoli florets.
Super easy to whip up and takes no time at all. Skip the store bought stuff; homemade vegetable dip is so much better!
The kids will eat their vegetables as long as you serve this dip. Not only is it yummy, but it’s also healthy.
- Dip Base – Mayonaisse and sour cream. We prefer Duke’s mayonnaise for all of our recipes. Real mayo is best. I do not suggest using Miracle Whip.
- Fresh Herbs – Fresh dill, parsley, and chives. We use Italian flat-leaf parsley because it tends to have more flavor than curly parsley.
- Seasonings – Garlic powder, celery salt, kosher salt, and black pepper.
How to Make Fresh Herb Vegetable Dip
Finely mince the herbs.
In a medium mixing bowl, combine all the ingredients.
Cover and refrigerate for at least 2 hours. This fresh herb vegetable dip needs time for the flavors to combine.
This easy vegetable dip recipe comes together in 5 minutes.
This makes a great light lunch or a healthy snack.
I like to make this and store it in the refrigerator with a large zip bag of chopped fresh vegetables, such as snap peas, carrot sticks, celery, broccoli, cauliflower, and bell peppers.
My daughter will eat the veggies if they are already cut and waiting for her in a nice pretty little package. Forget it if she has to chop anything for herself.
How to Serve Veggie Dip
Serve this easy veggie dip recipe with your favorite fresh raw vegetables.
You can also serve this creamy dip with a fresh bread round, pita, pretzels, crackers, or potato chips.
Or use a spread for sandwiches, wraps, or pinwheels.
It’s also great on a baked potato!
- You could substitute light sour cream or Greek yogurt for the sour cream and use light mayo instead of full-fat mayonnaise for a lighter version.
- Add bacon bits and diced jalapenos, or substitute fresh garlic for the garlic powder. I would suggest grating one fresh garlic clove or using a garlic press.
One tablespoon of fresh herbs equals one teaspoon of dried herbs.
Absolutely! Prepare the dip and vegetables up to 2 days ahead and store them covered tightly and separately.
It will be safe at room temperature for up to 2 hours. Then it will need to be refrigerated again for at least 30 minutes to an hour.
If you need to leave it out for an extended amount of time, consider placing the dip bowl in a larger bowl filled with ice to keep it cold longer.
Store in an airtight container in the refrigerator for up to 4 days.
More Delicious Dip Recipes
Fresh Herb Vegetable Dip Recipe
- 1 cup mayonnaise
- 1 cup sour cream
- 2 Tablespoons fresh dill weed, chopped
- 3 Tablespoons fresh chives, chopped
- 2 Tablespoons fresh parsley, chopped
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/2 teaspoon kosher salt
- In a medium-size bowl, add all the ingredients. Stir well to combine.1 cup mayonnaise, 1 cup sour cream, 2 Tablespoons fresh dill weed, chopped, 3 Tablespoons fresh chives, chopped, 2 Tablespoons fresh parsley, chopped, 1/2 teaspoon fresh ground pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon celery salt, 1/2 teaspoon kosher salt
- Cover and refrigerate for at least 2 hours up to overnight.
- Serve with fresh vegetables.