Ditch that good ol’ packet of ranch seasoning in favor of this flavor-packed veggie dip made with fresh herbs and simple seasonings. Best of all, it tastes even better the next day so it’s the perfect easy appetizer for parties, potlucks and veggie trays.
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I am not exaggerating when I say this dip has been on every veggie tray, party platter and “I need something quick for tonight” appetizer spread in my house for years. It’s the dip my kids request by name. It’s the dip that disappears first at every gathering. And it comes together in 15 minutes with zero packaged seasoning packets required.
Here’s what sets this apart from the veggie dip you grew up with: instead of a packet of dry ranch seasoning, we’re using fresh dill, chives and parsley alongside garlic powder and onion powder. The result is brighter, fresher and infinitely more flavorful. Think of it as ranch dip’s more sophisticated older sibling.
- Mayonnaise and sour cream: The creamy base. I use equal parts of both for the perfect balance of richness and tang, just like in my hot artichoke dip and homemade ranch dressing. Light versions of either work fine if you prefer.
- Garlic powder and onion powder: This duo does the job of a packaged ranch seasoning mix, minus the preservatives and fillers. Garlic powder gives you that bold flavor without overpowering the dip, while onion powder adds savory depth.
- Fresh dill: The star herb and the flavor most people associate with vegetable dip.
- Fresh chives: Adds a mild, fresh onion flavor.
- Fresh parsley: Rounds out the herb flavor and adds a pop of color.
- Salt and pepper: To taste. I always recommend tasting and adjusting at the end since the saltiness of mayo and sour cream brands can vary.
If you only have dried herbs on hand, you can substitute them at about ⅓ the amount; however, I really recommend using fresh if you can for the brightest flavor.
Making homemade veggie dip is so easy. Simply toss all the ingredients into a bowl and stir. Mix in a little salt and black pepper, then taste and adjust the seasoning as desired. That’s it!
My #1 Tip for the Best Veggie Dip
Make it ahead. If you’re prepping for a party, this is the appetizer you make the night before and forget about until it’s time to set out the veggie tray.
While you can absolutely serve this immediately, the flavor improves significantly if you let it sit covered in the refrigerator for at least a few hours, or ideally overnight. The herbs have time to infuse into the creamy base, and the garlic and onion powder mellow into something rounder and more cohesive. It’s the same reason I make my French onion dip and pimento cheese dip a day ahead.
Ways to Customize It
This dip is endlessly adaptable, which is part of why I make it so often. A few of my favorite mix-ins:
- Chopped bacon: Stir in 2 to 3 tablespoons of cooked, crumbled bacon for a smoky, savory addition. I always make mine using my oven-baked bacon method. Once you try it this way, you’ll never cook bacon any other way!
- Shredded cheese: Mix in a handful of shredded cheddar or grated Parmesan for added flavor.
- Diced jalapeño: For a spicy kick, stir in a finely diced jalapeño (seeds removed for less heat, left in for more).
- Lemon zest: A little fresh lemon zest brightens up the whole dip and plays beautifully with the dill.
What to Serve With Veggie Dip
Vegetables are absolutely the classic pairing here: carrots, celery, bell peppers, cherry tomatoes, snap peas and cucumber slices are all perfect for scooping. But don’t stop there. This dip is equally incredible with crackers and chips (and even veggie chips!), especially my homemade BBQ potato chips and baked Parmesan zucchini chips.
It’s also a delicious sandwich spread. I’m currently in my sourdough era, so I love spreading it on a slice of my homemade sourdough bread or on a fresh-baked homemade bagel.
FAQs
Yes! Swap the mayonnaise, sour cream or both for plain Greek yogurt. You can also try whipped cottage cheese like I do in my high-protein cottage cheese dip recipe.
This is completely normal! The dip may release a little liquid as it sits in the fridge. Just give it a quick stir before serving to bring everything back together.
Absolutely! Thin it out with a splash of milk or buttermilk until it reaches your desired consistency, then drizzle over a salad just like you would ranch.
For more dip inspiration, check out my full roundup of Quick and Easy Dip Recipes, including reader favorites like my high-protein pizza dip and spinach artichoke dip wonton cups.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 Tablespoons chopped fresh dill
- 2 Tablespoons chopped fresh chives
- 1 Tablespoon chopped fresh parsley
Instructions
- In a medium bowl, stir together the mayonnaise, sour cream, garlic powder, onion powder, dill, chives, parsley, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Taste and season the dip as desired.
- Serve immediately with veggies or chips for dipping, or store covered in the fridge for up to 3 days.
Kelly’s Notes
- Dried herbs can be substituted at about ⅓ the amount, though I really recommend using fresh here for the brightest flavor.
- Make ahead: This dip tastes even better the next day. I recommend making it at least a few hours ahead, or ideally overnight, so the flavors have time to meld.
- Customize it: Stir in chopped bacon, shredded cheese, diced jalapeño or lemon zest.
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