Get the party started with this ultra creamy, super easy chip dip! It whips up in about 5 minutes with simple pantry ingredients, and there is no cooking involved!
Everyone loves chips and dip! It’s the perfect easy appetizer for sharing at your next party or movie night.
This simple sour cream chip dip takes a few minutes to whip up, and you can serve it with a variety of dippers. It’s so flavorful – it’s great for chips and dip or even as a spread on sandwiches or burgers! This creamy dip is way better than anything you could ever get from a packet.
I love this recipe because it uses things I always have on hand in my pantry and fridge. I bet you do too!
Sour Cream – The base of this simple dip. I don’t always share brand preferences, but in this case, I only use Knudsen Sour Cream. And none of that fat free nonsense! Go for the full fat – it just tastes better.
Mayonnaise – I add a little bit of mayo to my dips because it makes them extra creamy. If you’re not a fan you can leave it out.
Dried herbs – I added dried parsley and dried dill. Fresh would be great if you have it on hand. Just double the amount, or add even more if you like.
Garlic powder – I used the granulated garlic because it will blend into the sour cream better than fresh minced garlic. If you want to use fresh, mince it really fine and just add about half a clove.
Dried Minced Onion – You can find this in a bottle in the spice section of the grocery store. I like it in dips because it gives a real onion flavor without using fresh onion, which is too harsh in a dip.
How to Make it
Mix together the sour cream and mayo.
Add the herbs and other seasonings. Taste and add salt and pepper as desired.
Serve with potato chips, crackers, or veggie sticks.
How long can dip be left out?
Most foods, including this dip, should not be left out longer than 2 hours.
How long is this dip good for?
Sour cream dips will stay fresh for 4-5 days. If it looks watery, just stir it up and it will be good as new.
Can sour cream dips be frozen?
Sour cream and mayo do not freeze well, so I don’t recommend freezing. If you don’t think you’ll use the whole batch, you can easily cut the recipe in half.
For the best tasting result, chill your dip at least 2 hours.
Kettle style potato chips or chips with ridges (like Ruffles) are the best for dipping.
Other seasonings to try: paprika (it will turn your dip pink so keep that in mind), garlic salt, fresh chives, cilantro.
Dippers: potato chips, mini pretzels, pita chips, tortilla chips, Naan, carrot sticks, celery sticks, cucumber, bell pepper, tomatoes.
Make Ahead: You can make this dip a day or two prior to serving. Keep in the fridge in an airtight container and transfer to a serving bowl when you’re ready to serve.
Storage: Store any leftovers in an airtight container for up to 4-5 days.
More Dips You’ll Love
French Onion Dip – rich and creamy, with caramelized onions, Worcestershire sauce and lemon juice.
Spinach Artichoke Dip – it’s been a classic staple at parties for years and this is my classic recipe. It’s so good and so flavorful, you’ll want to keep this one in your back pocket.
Dill Pickle Dip – like ranch dip with extra dill, dill pickles, and dill pickle juice!
Guacamole – so easy to make, don’t you dare buy a premade dip! This recipe is super simple, with just 5-6 ingredients.
Queso Fundido – really spice things up with this spicy, cheesy dip.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.