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DILL VEGGIE DIP is perfect for dipping those crunchy vegetables in! We serve this simple vegetable dip with an array of fresh veggies to make a simple snack or appetizer.
Sometimes you just NEED to dip something crunchy in something creamy, am I right?
Like, the other day, I just had a major craving for something crunchy and salty.
Luckily, instead of resorting to a bag of chips that I knew would make me feel like garbage, I whipped up some of this veggie dip and served it alongside a pile of fresh vegetables.
It’s so simple to whip up! I like to make it a little thick and extra creamy with the addition of cream cheese…so good!
For the vegetable dip:
This recipe uses ingredients that I always have on hand, but it’s also really easy to make substitutions if you’re out of some of the herbs and spices.
- Sour Cream
- Cream Cheese
- Dried Dill
- Dried Chives
- Onion Powder
- Ground Celery Seed
I’ll include all of the measurements in the recipe card below, but please know that you really can’t mess this up. No need to even dirty your measuring spoons – just eyeball it! 😉
Toss everything into a mixing bowl and stir together until smooth and creamy.
We like to let this set for an hour or two before serving, but if you just can’t wait then go ahead and dig in.
- Cucumber Slices
- Mini Sweet Peppers
- Carrot Sticks
- Cherry Tomatoes
- Sliced Radishes
- Sugar Snap Peas
Note: The carrots and sugar snap peas are higher in carbs than the other veggies, but I do enjoy a few here and there and I like to include them for my family to munch on. Please use whatever vegetables best fit your macros.
More low carb snacks:
- 1 cup sour cream
- ¾ cup mayonnaise
- 2 ounces softened cream cheese
- 1 tablespoon dried dill
- 1 tablespoon dried chives
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon ground celery seed
- Add all ingredients to a small bowl and stir well to combine.
- Cover and refrigerate for 2 hours or more to allow the flavors to meld.
- Serve with assorted vegetables for dipping.
Store covered in the refrigerator for up to 5 days.
Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving:Calories: 112 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 16mg Sodium: 148mg Carbohydrates: 1g Net Carbohydrates: 1g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 1g
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