Make this classic Sour Cream and Chive Dip to serve at a party soon! Made using a base of sour cream with a little cream cheese, lemon juice with fresh and dried herbs. Goes great with a platter of crisp vegetables or chips!

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If you’re looking for an easy dip to add to Thanksgiving or Christmas this year, this one is a winner! I could have eaten it all, not kidding. It reminded me of the dip that our family used to serve at Christmas parties back in the 80s. I think it was a Chive and Onion Dip that you could buy in the supermarket and it was delicious. So, let’s take a look at how easy this dip comes together.

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What Is This Dip Like

• Difficulty – This is a really easy recipe to make. You can make the filling up to a day in advance which makes for easy entertaining.
• Taste – If you love classic creamy dips, this recipe is for you. It has a very creamy texture and a strong chive and fresh herb flavour.
• Serving – This recipe will make about a one cup serving which is a great serving for a small gathering. In the recipe card at the end of the post you can easily adjust the serving size.

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Ingredients

• Sour cream – I used a full fat sour cream for this dip. Feel free to use reduced fat, but I would avoid fat free. The consistency just won’t be the same. 
• Cream cheese – You can use the brick or softened cream cheese for this recipe. Again, I used full fat which worked great.
• Lemon juice – A touch of lemon juice is used to add a bit of sharpness to the dip. You can use bottle lemon juice or fresh. 
• Fresh chives – Honestly, chives are so fresh and delicious is so many dips. They really add so much flavour to this dip. Make sure the are fresh and bright green and not limp.
• Seasonings – I used a mix of onion powder, garlic powder, dried dill and salt.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Combine dip ingredients – In a medium mixing bowl, combine the sour cream, cream cheese, lemon juice and remaining herbs and seasonings. Reserve about 1 tablespoon of the fresh chives for garnish.
2. Mix well – Mix well until combined and there are no lumps, about 1 – 2 minutes. You can either use a mixer or you can stir by hand with a spatula or a wooden spoon.
3. Chill – Cover the dip and chill it in the fridge for about one hour.
4. Serve – Remove from fridge and give another stir so it isn’t set and too firm. Transfer to a serving bowl and top with remaining fresh chives. Serve with chips or vegetables.

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Recipe Tips

• Finely chop chives – It’s best to chop the fresh chives as small as you can. You are looking to completely spread them through the dip without having having any large pieces. This will not only give an overall better flavour, but a better texture as well.
• Make sure to chill – This recipe is best made in advance. In fact, it does need to be chilled for an hour before serving. The chilling time allows the dip to firm up and set.

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Substutions

• Sour cream – Sour cream can be substituted by using the same amount of heavy cream and whisking in 2 tablespoons of lemon juice. Just let it sit for about 10 minutes and it can be used the same as sour cream.
• Cream cheese – I used full fat cream cheese for this recipe. If you are looking to lighten the recipe, you can use low fat mayonnaise or even Greek yogurt. Keep in mind this will affect the taste a little
• Add you own spin – Like many dips, you can change flavours to suit your own taste buds. Feel free to add a little mustard and lemon zest. You can add a little bit of spice by adding a few crushed chili flakes. Feel free to add garlic to give it more of a punch.

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Serving and Storage

• Serving – This Dip is great served with a fresh vegetable platter. You could also serve it with crackers, chips, toasted pita bread wedges, as part of an Easy Charcuterie Board. here’s a few more serving ideas:
  • Everything Bagel Baked Chicken Tenders
  • Crispy Oven Baked Chicken Wings
  • Crispy Fried Chicken Cutlets
  • Paprika Spiced Potato Wedges
  • Oven Baked Bacon Wrapped Shrimp
• Storage – This Sour Cream and Chive Dip can be made up to two days in advance and stored in the fridge in a glass jar.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!