Move over ranch dressing, this cream cheese veggie dip is the shining star when it comes to condiments! It pairs great with charcuterie boards and is seriously fabulous on crackers, with meats and even spread onto mini sandwiches.
I love me a good party dip. Serve it with some of my favorite fancy frills and you’ve got yourself a happy camper (ME!). Other dips I like to serve at gatherings include Classic Spinach, Whipped Feta with a swirl of Pesto and my crazy-addicting Baba Ganoush.
Dip, Dip, Hooray!
Anytime I throw a party, it’s a 100% guarantee that I will make some form of dip and vegetable platter.
Not only are they pretty to look at (hello rainbow of color!), but they’re easy to assemble and a surefire hit among the crowd. This homemade dip never disappoints. Lucky for you, it can be whipped together in a matter of minutes and always receives rave reviews! This recipe is flawless as-is, but feel free to make this your own and play around with the ingredients. Sometimes I’ll add a jar of drained artichoke hearts (make sure to chop them up really good), a few tablespoons of capers or even some minced pimentos.
CAN THIS CREAM CHEESE VEGGIE DIP BE MADE IN ADVANCE?
Of course! That’s one of my favorite parts. When refrigerated, this recipe will keep in an airtight container for up to 3 days. Since it utilizes fresh herbs, I don’t recommend storing for any longer than that. If you’d like to swap the fresh herbs for dried, it will keep for 5 days in the fridge. Personal note: I think this dip tastes best when it’s made 24 hours in advance, simply make the night before, refrigerate, and stir before serving. Wowza… so tasty.
Note: 1 teaspoon of dried herbs is equivalent to 1 tablespoon of fresh herbs.
OTHER VEGETABLE DIP VARIATIONS:
The basic recipe has flavors of fresh herbs with a vibrant hint of lemon. Per the usual, you can totally add other ingredients to customize this dip to your own preferences. In addition to the ones mentioned above, below are some yummy add-ins.
- Hot sauce: Add a few shakes, taste, and add more to your liking.
- Cheese: Sometimes I’ll add about 1/4 cup grated parmesan. Delish.
- Sun-dried Tomatoes: These are always a good idea. Adds a deep depth of flavor.
- Bacon: Chop it up. I mean… does this really need an explanation?
- 8 oz. Cream Cheese, softened
- ¼ cup Sour Cream
- ¼ cup Mayonnaise
- ½ cup Feta, crumbled
- 1 tsp. Lemon Zest
- 1 Garlic Clove, minced
- 2 tbsp. Chopped Fresh Dill
- 2 tbsp. Chopped Fresh Chives
- 2 tbsp. Minced Italian Parsley
- ½ tsp. Freshly Cracked Black Pepper
- Gently fold all ingredients together in a large mixing bowl.
- Transfer to a serving dish and enjoy immediately.
NOTES ON THIS RECIPE:
- Photographs were taken with my favorite veggies, crackers and other dipping vessels (carrots, cucumber, tomatoes, grapes, salami, a variety of crackers, cheese straws, cheese, olives, honey and dark chocolate with sea salt). For garnish, I used fresh dill and flat-leaf parsley.
- Looking for a lighter option? You can use Greek Yogurt in place of the sour cream.
- Lemon zest has a more concentrated flavor than the juice. If you prefer a milder option, go ahead and swap 1 tbsp. lemon juice for the zest.
This recipe and all photography was developed exclusively for That’s Tasty. If you’d like to learn more about my recipe development for food and beverage brands, please check out my Recipe Development and Photography tabs for more details. Want to work together? Shoot me an email!
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