Ina Garten Veggie Dip Recipe
Need a crowd-pleasing dip fast? This Ina Garten veggie dip recipe is creamy, tangy perfection. Fresh herbs make it irresistible.
Ingredients
- 1 cup mayonnaise good quality
- 1 cup sour cream
- 1 tbsp fresh dill chopped fine
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh chives snipped
- 1 tsp seasoned salt
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 small lemon juice only
- 2 tsp Worcestershire sauce
- Dash hot sauce optional
Instructions
Chop Fresh Herbs
- Rinse dill, parsley, chives. Pat dry gently. Chop very fine with sharp knife. Small pieces spread flavor. Takes 2 minutes. Sniff the herbs. Kitchen smells fresh already.
Prep Wet Ingredients
- Scoop 1 cup mayonnaise into mixing bowl. Add 1 cup sour cream. Squeeze fresh lemon juice. Add Worcestershire sauce. Mix smooth with spatula. Creamy base forms fast.
Add Seasonings
- Sprinkle seasoned salt, pepper. Add garlic powder, onion powder. Drop in hot sauce if spicy. Stir until blended. Taste now. Adjust salt if needed.
Fold in Fresh Herbs
- Add chopped dill, parsley, chives. Gently fold into creamy mixture. Green flecks look beautiful. Do not overmix. Herbs stay vibrant. Dip turns gorgeous green.
Chill for Flavor Magic
- Cover bowl with plastic wrap. Refrigerate 2 hours minimum. Flavors marry beautifully. Overnight tastes best. Patience makes perfect dip.
Serve Beautifully
- Spoon into pretty serving bowl. Garnish with extra chives. Place on veggie platter. Watch it disappear. Cold dip serves best.
Notes
- Full-fat mayo, sour cream taste richest.
- Greek yogurt swaps half sour cream. Lightens calories.
- Fresh herbs essential. Dried works emergency only.
- Make 2 days ahead. Flavor peaks day three.
- Roasted garlic instead of powder. Gourmet touch.
- Spicy version: add Sriracha or cayenne.
- Vegan: use vegan mayo, coconut yogurt.
- Blue cheese crumbles make it fancy.