This classic six-ingredient sour cream and chive dip is THE perfect treat to snack alongside crunchy veggies, salty potato chips, or pretzels. As a bonus, it’s super customizable to what you already have in your pantry.
It may come as no surprise to you all, but I’m totally a chips and dips girl. I love (love!) having dips in the house to snack on while working in the afternoons. I regularly treat myself to garlicky, lemony hummus, spicy sour cream dip with tadka, and punchy salsas. I’m working on sharing out more of my favorite dip recipes, but for now I wanted to start by developing a *classic* sour cream and chive dip.
Table of Contents
Why You’ll Love This Dip
I developed this recipe to be:
- Super quick and easy (it comes together in five minutes or less).
- Creamy, yet well-balanced by the punchy flavors of garlic, chives, and lemon juice.
- A crowd favorite. My husband Daniel is not a huge fan of creamy dips (crazy, I know) or mayonnaise, but he couldn’t stop eating this with carrots and celery!
In other words, I wanted to make sure it reflected the vibe you get from a very classic sour cream and chive dip! Oh and by the way, if you don’t like mayo, you can use all sour cream — we’ll talk about substitutions a little bit later!
History of Sour Cream and Chive Dip
It’s not 100% clear when sour cream and chive dip originated. But a close cousin of the dip, sour cream and onion dip, has a much more straightforward history.
- In the 1950s, commercial dips were first introduced by the Lipton Company. According to the Oxford Companion to American Food, the Lipton Company shared dip recipes made from dried onion soup mix combined with sour cream.
- This soup mix is where the traditional French Onion Dip comes from (which allegedly is the same as Sour Cream and Onion Dip). Through advertising and media performances, these dips became insanely popular!
My theory? At some point, someone must’ve subbed fresh (or maybe dried chives) for the onion soup mix. And voila, a new dip was born.
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Key Ingredients
I always appreciate a recipe with very few ingredients! Let’s talk about each of them below:
- Sour Cream: Sour cream is the star ingredient here, with it’s creamy, slightly tangy flavor. Use your favorite brand of sour cream (I like Daisy), and make sure to use full-fat to yield the right texture.
- Mayonnaise: I use a 3:1 ratio of sour cream to mayonnaise. The small amount of mayonnaise cuts the acidity of the sour cream slightly while offering a smooth and velvety texture. Again, I’d recommend full-fat mayo here.
- Onion Powder (or Garlic Powder): I use either onion powder or garlic powder in this dip to really amp up the allium flavors. Recently, I’ve had trouble finding onion powder so I’ve used garlic in a jiff and it works well as a substitution.
- Fresh Chives: Fresh chives brighten the whole dip, balancing out the creaminess of the sour cream and mayonnaise.
- Garlic: I grate a very small garlic clove to add a bit of necessary punchiness to the dip, measuring about 1/8 teaspoon. Fresh garlic can very easily overwhelm your senses, so I recommend adding a little bit at a time and adjusting to your own preference.
- Lemon Juice: A small amount of lemon juice balances the dip.
Quick Substitutions
- Use 100% sour cream if you’re not a fan of mayonnaise.
- Replace the sour cream with greek yogurt for a lighter dip.
- Use 2 tablespoons dried chives in place of the fresh chives if that’s all you have.
- Add a drop of Worcestershire sauce or fish sauce if you want a bit more umami flavor.
Tips and Tricks
While this sour cream dip recipe is quite straightforward, there are a few key tricks to transform your dip from good to great.
- Use a sharp knife or scissors: A dull knife will have a difficult time cutting clean, thin slices of chives. Make sure to use a sharp knife (or snip them with a pair of scissors).
- Allow the flavors to marinate: Even just an hour in the fridge will help meld the flavors together into a cohesive dip. As a bonus, this recipe is very conducive to making ahead so you can have it on hand for a party.
- Season well: A bit of salt and pepper can really help bring out the allium flavors of the chives and garlic.
- Prep your crudites: Nothing is worse than having a great dip and nothing to eat it with! If I’m making this dip, I’ll also cut up some carrots and celery to keep in the fridge. That way, I can snack throughout the week.
- Make the dip a little punchier than you’d like: If you’re dipping crudites, their moisture and neutral flavors will dilute the flavors of the dip. The best way to test if the dip is seasoned properly is to dunk a vegetable into the dip and see how it tastes together.
How to Make Sour Cream and Chive Dip
Making this snack could not be easier. Here’s how to do it:
- Finely chop your chives.
I like to line up 4 or 5 chives on my cutting board and slice them as thinly as possible. If your knife is not sharp, you can also use a pair of scissors to snip them. - Mix all dip ingredients together
- Let the dip marinate for at least an hour before serving…then enjoy!
Storage Instructions
This dip should last 3 to 4 days stored in an airtight container in the fridge. It’s a great make-ahead option for a party or meal prep.
FAQ
If you buy a container of chives, I recommend placing a paper towel in the container to absorb any moisture. If you buy a bundle of chives, you can loosely wrap them in a damp paper towel, then fit the paper towel inside a loosely sealed Ziploc bag or container.
This can happen for a few reasons. Here are my top tips:
1. Give it time. The dip needs at least an hour for the flavors to marinate and meld.
2. Check your seasoning. Is the dip well-salted and peppered? Seasoning the dip properly can help balance all of the flavors.
3. Add more garlic or chives. Taste the dip. Does it need a bit more punch? You could try adding a little bit more garlic. If it needs more onion flavor, add in some more chives.
Did you try this recipe? I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
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Happy eating! Love, KarishmaSour Cream and Chive Dip Recipe
Ingredients
- 3/4 cup full-fat sour cream
- 1/4 cup full-fat mayonnaise, such as Hellman’s or Kewpie
- Salt and black pepper
- 1/2 teaspoon onion powder, or garlic powder
- 1 small garlic clove, finely grated, about 1/8 teaspoon
- 1 teaspoon lemon juice, plus more as needed
- 0.5 ounce fresh chives, finely chopped to yield about 1/4 cup
Instructions
- In a serving bowl, mix all ingredients except the chives. Note: I recommend adding half of the garlic, tasting the dip, then adding more garlic if desired to prevent it from tasting too punchy.3/4 cup full-fat sour cream, 1/4 cup full-fat mayonnaise, Salt and black pepper, 1/2 teaspoon onion powder, 1 small garlic clove, 1 teaspoon lemon juice
- Stir in 3/4 of the chives. Taste the dip and adjust seasoning as needed. Garnish the dip with the remaining chives. Note: It will take some time for the flavors of the dip to marinate properly.0.5 ounce fresh chives
- Refrigerate for at least one hour (and up to 1 day) before serving. Just before serving, try the dip again by dipping a chip or crudite in to check seasonings.If it's too creamy, ensure it's well-seasoned with salt and pepper. You can add more chives or garlic if needed.Enjoy!
Notes
- Use 100% sour cream if you’re not a fan of mayonnaise.
- Replace the sour cream with greek yogurt for a lighter dip.
- Use 2 tablespoons dried chives in place of the fresh chives if that’s all you have.
- Add a drop of Worcestershire sauce or fish sauce if you want a bit more umami flavor.
