This classic 6-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 and comes together in just a few minutes.
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. So today I'm sharing a super classic sour cream dip!
Also in my rotation? A artichoke jalapeno dip, spicy sour cream dip, and whipped ricotta, all great options for prepping ahead and enjoying throughout the week!
Ingredient Notes & Substitutions
- Sour Cream: Use your favorite brand of full-fat sour cream (I like Daisy).
- Onion Powder or Garlic Powder: Either onion or garlic powder will work to bring that allium flavor.
- Garlic: I grate a very small garlic clove to add a bit of necessary punchiness to the dip, measuring about ⅛ 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.
For a full list of ingredients and quantities, refer to the recipe card.
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.
- Add some crispy garlic chips for a bit of garlicky flavor!
How to Make This Recipe
Step 1: 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.
Step 2: Mix all dip ingredients together. Let the dip marinate for at least an hour before serving, then enjoy!
Tips and Tricks
Here are a few key tricks to transform your dip from good to great:
- Allow the flavors to marinate: Even just an hour in the fridge will help meld the flavors together into a cohesive dip.
- Season well: A bit of salt and pepper can really help bring out the allium flavors of the chives and garlic.
- 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.
Recipe FAQs
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.
This dip should last 3 - 4 days stored in an airtight container in the fridge. It's a great make-ahead option for a party or meal prep.
Other recipes you might like:
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Sour Cream and Chive Dip
Ingredients
- ¾ cup full-fat sour cream
- ¼ cup full-fat mayonnaise, such as Hellman's or Kewpie
- Salt and black pepper
- ½ teaspoon onion powder, or garlic powder
- 1 small garlic clove, finely grated, about ⅛ teaspoon
- 1 teaspoon lemon juice, plus more as needed
- ¼ cup finely chopped chives
For serving:
- Potato chips, tortilla chips, or crudites
Instructions
- In a serving bowl, combine 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.
- Stir in ¾ 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.
- 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. Serve with potato chips, tortilla chips, or crudites. Enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
It's so good. It's great with triscuit.I definitely recommend for a party.
Hi Sadee,
So glad you enjoyed! Thanks for leaving a comment 🙂