My easy Vegetable Dip recipe is made with simple pantry ingredients and no packets! It’s fresh, creamy, and absolutely addicting! Serve with your favorite raw veggies and watch it disappear.
A tray of Vegetable Dip makes my life easier.
A tray of Vegetable Dip makes my life easier.I keep a container of this easy vegetable dip (or homemade ranch) in my refrigerator at all times so it’s easy to offer as a snack when my someone in my family is inevitably hungry right before dinner and can’t seem to wait.
With this dip we transform pantry staples into a creamy, flavorful homemade vegetable dip that literally takes 5 minutes to stir together. Skip the store-bought veggie trays and make your own–it’s more affordable nd tastes better.
And you love dip recipes, try Cowboy Caviar, Hummus, Pimento Cheese Dip, and French Onion Dip.
How to make Vegetable Dip:
Combine all the ingredients in a bowl and stir well until. Store this healthy vegetable dip in the fridge until ready to serve, or up to 4 days. Enjoy with chopped cold, raw vegetables, like carrots, celery, bell peppers, cherry tomato, broccoli and snap peas.
Recipe Variations:
- Sub Greek Yogurt: Swap out the sour cream for plain greek yogurt to increase protein and decrease fat.
- Add Herbs: Stir in a teaspoon of tarragon or dill weed, or chop up a tablespoon of fresh herbs.
- Cheesy Vegetable Dip: Use cream cheese instead of sour cream and mix in a handful of freshly grated parmesan.
- Spicy Vegetable Dip: Stir in some finely diced jalapeño, crushed red pepper flakes, or a teaspoon of your favorite hot sauce.
More Appetizer Recipes:
- Street Corn Dip
- Spinach Artichoke Dip
- Tomato and Basil Bruschetta
- Bacon Wrapped Dates
- Blistered Shishito Peppers
- Baked Brie
- Easy Homemade Salsa
- Classic Cheese Ball
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Recipe
Vegetable Dip (no seasoning packets!)
Equipment
Ingredients
- 1 cup mayonnaise (226g)
- 1 cup sour cream or plain Greek yogurt (227g)
- 1/2 cup fresh spinach leaves (15g), packed, then very finely chopped
- 2 tbsp dried onion flakes
- 2 tsp garlic powder
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup buttermilk (76g), or up to ½ cup to thin as needed.
Instructions
- Combine all ingredients together until smooth.
- Refrigerate until ready to serve–up to 4 days. Serve cold with raw veggies.
Notes
Nutrition
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I originally shared this recipe January 2017. Updated February 2021 and March 2025.
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What did you sprinkle on your veggies in this photo? Trying this recipe this weekend!
Just a little chopped parsley. Enjoy the dip!!
-Stacy
can you make ahead of time?
Yes, you can make it in advance and store in the refrigerator. Keep any leftovers in the refrigerator for 3-4 days. Enjoy!
Great flavor. I made with cream cheese instead of sour cream. Not sure which would be better. Thanks for your recipes.
Hello – I was wondering if you have a recipe to make something like the Knorr soup mix from scratch? I have so many food sensitivities that I don’t buy pre-packaged mixes anymore. Thank you!
can I use low fat sour cream and low fat mayo? please reply by email. thankyou
Hi Dorothy! You should get a notification of this in your e-mail. Yes, you can use low fat sour cream and mayo. Alternatively, you can substitute Greek yogurt!