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This creamy homemade chip dip is ready in just 5 minutes with simple ingredients you probably already have. It’s way better than anything from a packet, with fresh herbs and seasonings that make every bite flavorful. Perfect for parties, game day, or everyday snacking.
If you love creamy, savory dips, you’ll also want to try Sour Cream and Onion Dip and French Onion Dip. Find more favorites in our dip recipes collection.
3 Tips That Will Make or Break This Recipe
A few quick tips to make sure your dip turns out perfectly:
- Chill for best flavor. The dip is good right away, but the flavors really come together after at least 2 hours in the fridge. If you can, make it ahead and let it chill overnight.
- Use full-fat sour cream. Reduced-fat versions will work in a pinch, but full-fat gives you the best creamy texture. None of that fat-free nonsense here! I always use Knudsen.
- Don’t skip the dried minced onion. It gives the dip real onion flavor without the harsh bite of fresh onion. You’ll find it in a jar in the spice aisle.
RECIPE WALK-THROUGH
How To Make This Chip Dip
See the recipe card below for full, detailed instructions
This dip comes together in just a few minutes with no cooking required. Here’s how to make it:
Step 1: Mix the Base
Start by stirring together the sour cream and mayonnaise in a medium bowl until smooth.
The mayo is optional, but I love how it makes the dip extra creamy. If you’re not a fan, you can leave it out and the dip will still be delicious.
2. Add the Seasonings
Stir in the dried parsley, dried dill, garlic powder, and dried minced onion. I use granulated garlic powder because it blends into the dip more smoothly than fresh minced garlic. If you want to use fresh garlic, mince it very fine and use about half a clove.
Fresh herbs work too. If you have fresh dill or parsley on hand, use about double the amount of dried (or even more if you really love that fresh herb flavor).
3. Taste and Adjust
Give the dip a taste and add salt and pepper as needed. This is your chance to customize.
If your dip tastes too bland: Add more garlic powder, a pinch more salt, or an extra teaspoon of dried onion.
If it’s too tangy: A tiny pinch of sugar can balance out the tanginess from the sour cream.
If it’s too thick: Stir in another tablespoon of mayo or a splash of milk to loosen it up.
4. Chill and Serve
Cover and refrigerate for at least 2 hours (or up to 24 hours) before serving. The chilling time lets the dried herbs and onion hydrate and the flavors meld together.
Transfer to a serving bowl and enjoy with your favorite dippers.
Customize Your Dip
One of the best things about this recipe is how easy it is to make it your own. Here are some simple ways to change up the flavor:
- Ranch-style: Add a teaspoon of dried chives and a squeeze of lemon juice.
- Extra herby: Double the dill or add fresh chopped chives on top.
- A little heat: Stir in a pinch of cayenne or a few dashes of hot sauce.
- Smoky flavor: Add a half teaspoon of smoked paprika (it will turn your dip slightly pink).
- Bacon lover: Fold in 2-3 tablespoons of crumbled cooked bacon.
Best Dippers for Chip Dip
This creamy dip pairs well with just about anything crunchy. Here are my favorites:
- Potato chips: Kettle-style chips or ridged chips like Ruffles hold up best and scoop plenty of dip.
- Pretzels: Mini twist pretzels or pretzel crisps are perfect for scooping.
- Crackers: Buttery crackers, wheat thins, or pita chips all work great.
- Fresh veggies: Carrot sticks, celery, cucumber slices, cherry tomatoes, and bell pepper strips.
- Homemade chips: Try Air Fryer Tortilla Chips for a fresh, crispy option.
Serving tortilla chips? This dip works great with them too, but if you want something made specifically for tortilla chips, try my Easy Black Bean Dip or 7 Layer Taco Dip.
Storage Tips
Storage and Make-Ahead
Make Ahead: This dip is actually better when made ahead. You can prepare it up to 24 hours before serving. Just keep it covered in the fridge and transfer to a serving bowl when you’re ready.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. If the dip looks a little watery after sitting, just give it a good stir and it will be as good as new.
Can you freeze it? Sour cream and mayo don’t freeze well, so I don’t recommend freezing this dip. If you don’t think you’ll use the whole batch, the recipe is easy to cut in half.
More Easy Dips to Try
- French Onion Dip – Rich and creamy with caramelized onions.
- Spinach Artichoke Dip – A classic party favorite that’s always a hit.
- Dill Pickle Dip – Like ranch dip with extra dill and dill pickle flavor.
- Hot Corn Dip – Warm, cheesy, and perfect for a crowd.
- Jalapeno Popper Dip – Creamy with a kick of heat.
- Warm Crack Chicken Dip – Loaded with cheddar, bacon, and ranch flavor.
Homemade Potato Chip Dip
Ingredients
- 16 ounces sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons dried parsley
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 tablespoon dried minced onion flakes
- Salt and pepper to taste
- Potato chips or veggie sticks for serving
Instructions
- In a medium bowl, stir together the sour cream and mayonnaise until smooth.
- Add the dried parsley, dried dill, garlic powder, and dried minced onion. Stir until well combined.
- Taste and season with salt and pepper as needed.
- Cover and refrigerate for at least 2 hours (or up to 24 hours) to allow flavors to blend.
- Transfer to a serving bowl and serve with potato chips, crackers, or veggie sticks.
Notes
- Chill for best flavor: The dip tastes good right away, but the flavors really come together after chilling. Make it ahead if you can.
- Use full-fat sour cream: It gives you the best texture and flavor. Knudsen is my go-to brand.
- Fresh herbs: If using fresh dill or parsley instead of dried, double the amount.
- Best chips for dipping: Kettle-style potato chips or ridged chips like Ruffles hold up best.
- Too bland? Add more garlic powder, salt, or dried onion to taste.
- Too tangy? A tiny pinch of sugar can help balance the sour cream.
- Too thick? Stir in another tablespoon of mayo or a splash of milk.
- Make ahead: Prepare up to 24 hours in advance. Keep covered in the fridge.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Don’t freeze: Sour cream and mayo don’t freeze well. Cut the recipe in half if you won’t use it all.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
amazing! tastes like sour cream and onion chips. going to be a hit at parties.
Thank you armaan! Awesome feedback.
Great for football season. Thank you for sharing all of your dips.