Fresh Herb Vegetable Dip

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.

Fresh Herb Vegetable Dip with various vegetables around it on a platter.

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.

Some of our other favorite appetizer recipes to make are Whipped Feta, Fire Roasted Salsa, Jalapeno Popper Cheeseball, Baked Artichoke Dip, Sausage Balls, and Easy Mediterranean Dip.

Fresh Herb Vegetable Dip in a white bowl surrounded by cut broccoli, cauliflower, carrots, and red bell peppers.

Key Ingredients

  • 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.

Fresh Herb Vegetable Dip in a white bowl surrounded by cut broccoli, cauliflower, carrots, and red bell peppers.
Keep refrigerated until ready to serve.

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.

Fresh Herb Vegetable Dip in a white bowl surrounded by cut broccoli, cauliflower, carrots, and red bell pepper

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.


How to substitute dry herbs for fresh herbs

One tablespoon of fresh herbs equals one teaspoon of dried herbs.

Can this be made ahead?

Absolutely! Prepare the dip and vegetables up to 2 days ahead and store them covered tightly and separately.

How long is this vegetable dip safe at room temperature?

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

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Fresh Herb Vegetable Dip with various vegetables around.

Fresh Herb Vegetable Dip Recipe

Light, cool, creamy, and seasoned to perfection with fresh herbs. The perfect dip for garden fresh veggies!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Dip, Dressing
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12
Calories: 165kcal
Author: Leigh Harris


  • 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.


Makes about 2 cups.
You can substitute 1 teaspoon of dried herbs for 1 tablespoon of fresh herbs.
Storing – Store in the refrigerator in an airtight container for up to 4 days.


Calories: 165kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 280mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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5 from 2 votes (2 ratings without comment)

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