Really Good Veggie Dip
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
Looking for the ultimate veggie dip recipe? This Really Good Veggie Dip is packed with flavor and incredibly easy to make. With a delicious blend of thoughtful ingredients, it’s perfect for any veggie platter.
Colorful and crunchy vegetable platters are a popular party appetizer today. Although veggies are tasty on their own, serving them with dip takes them to another level. Today, I’m excited to share this easy Veggie Dip.
If you ever wondered, “What can you dip vegetables in?” This veggie dip is a winner!
This recipe comes from a deli in my hometown. I’ve been coveting their homemade vegetable dip for years and would purchase a container of it anytime I needed a good vegetable dip. It tastes so good!
I tried various recipes at home, but nothing could beat it. It is so good that whenever my sister-in-law visited St. Marys, she would buy multiple containers for herself and her friends. Kids love it too!
For years I assumed the recipe was a closely guarded secret. However, one day as I was chatting with the cashier, the topic of the recipe came up and, without hesitation, she gave it to me! I was shocked.
What I assumed to be top secret was now in my hands. No longer did I have to purchase this magical veggie dip: finally, I could make it at home.
Side note: I learned a big lesson that day. Always be kind to EVERYONE. You never know how or when your kindness will be returned. (That person just might gift you with the recipe for your favorite veggie dip!)
While I’ve had the recipe for a few months now, I’m finally getting around to sharing it with all of you. As many of you know, I have a bunch of recipes with “Really Good” in their titles. In my opinion, these recipes ARE the best of the best even though I don’t call them that. This veggie dip is in that category.
Ingredients
Not only is it “Really Good,” but it’s crazy easy to make, and you probably have most, if not all, of the ingredients in your pantry and fridge. I’ve provided a full ingredient list with step-by-step instructions, video, and nutrition facts (including calories) in a printable recipe card below.
What is veggie dip made of?
- Sour Cream – The base of this dip, sour cream adds a rich and creamy texture that’s hard to beat.
- Mayonnaise – Mayonnaise enhances the creaminess and adds a subtle tang that balances the flavors beautifully.
- Dried Parsley Flakes – These flakes add a touch of color and a hint of herbal freshness to the dip.
- Dried Minced Onions – They provide a mild onion flavor without overpowering the dip, adding depth and a bit of texture.
- Lawry’s Seasoned Salt – This is the secret ingredient that ties everything together with its unique blend of spices.
- Dried Dill – A small amount of dried dill adds a delightful hint of anise-like flavor, making the dip more complex and interesting.
- Worcestershire Sauce – Just a splash of Worcestershire sauce adds a savory, umami note that enhances all the other flavors.
- Frank’s Red Hot Sauce -A few drops of this hot sauce add a subtle kick, giving the dip a little extra excitement.
How to Make
The process for making this dip couldn’t get easier.
- Add all the ingredients into a bowl,
- mix them up,
- and your dip is ready!
I do recommend refrigerating the dip for about two hours to rehydrate the herbs and let the flavors meld.
Serve it up on a platter with all of your vegetables!
How to Serve
Now which vegetable will you dip first? Some of my favorites are:
💌 SAVE THIS POST / RECIPE!
We'll email this post to you, so you can come back to it later! Plus, I'll send you more inspiring ideas I think you'll love!
- cauliflower
- broccoli
- carrots
- celery
- radishes
- cucumbers
- bell peppers
- tomatoes
- and more!
Heck you could even use this for potato chips, pretzels, or crackers.
Expect RAVE reviews about this recipe. It’s such a delicious combo of spices and creaminess! I have no doubt that you, your friends, and your family are going to love this Really Good Veggie Dip as much as I do!
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can! In fact, making this dip ahead of time allows the flavors to meld together, making it even more delicious. Prepare it up to 24 hours in advance and keep it refrigerated until you’re ready to serve.
How do I store this vegetable dip?
Store in the rqefigeratlr in an airtight container (or a bowl with plastic wrap.)
How long will this dip last in the refrigerator?
Stored in an airtight container, this dip will last up to five days in the refrigerator. Just give it a good stir before serving if it has been sitting for a while.
How can I make this dip healthier?
Try using light mayonnaise and light / fat free sour cream instead of their full fat counterparts.
What else is this veggie dip good with?
Try it with potato chips, pretzels, crackers, etc. It can also double as a spread for sandwich, wraps, or pinwheels.
More Dip Recipes You’ll love
If you love appetizers dips as much as I do, be sure to check out my Ultimate Collection of Dip Recipes.
These are a few of my favorites from the collection:
- Really Good Chip Dip
- Out-of-this-World Corn Dip
- Really Good Jalapeño Dip
- Skillet Rueben Dip
- Salted Caramel Cheesecake Dip
- Italian Hoagie Dip
- Loaded Veggie Ranch Dip
I’m confident that this Vegetable Dip will become a staple in your recipe collection. Its ease of preparation and versatile flavor profile make it perfect for any occasion. Whether you’re planning a big celebration or just want a delicious snack to enjoy at home, this dip is your answer. If you try it and love it, please stop back and leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Really Good Veggie Dip
Video
Ingredients
- 1 (16 ounce) container sour cream
- 1 (16 ounce) container mayonnaise
- 1 tablespoon dried parsley flakes
- 1 tablespoon dried minced onions
- 1 tablespoon Lawry’s seasoned salt*
- 1/2 teaspoon dried dill
- 1/2 teaspoon Worcestershire sauce
- 3-4 drops Frank’s Red Hot sauce
Instructions
- Add all the ingredients to a bowl and mix well to combine.
- Refrigerate at least 2 hours before serving.
A Big Hug to you Michael going to put your great dip inside the purple cabbage question a easy way to crave out the cabbage????so tell me HOW please!! Need to know quickly before Friday Hugs
I just used a paring knife to cut around and scooped it out with a spoon.
xo Michael
So yummy ❤️
Micheal, just love these types of recipes, simple and amazingly delicious. Thanks for sharing yours. ❤️
I laughed out loud when I read your story about getting this recipe. About 50 years ago, I lived in a small rural town. A local woman ran a small catering business and one of her most popular items was a vege dip. I asked about the recipe and was told it was a well kept secret. A few years later, I came across the recipe in a Southern Living Cookbook and started using it. Friends would ask me how I got “Mrs. So&So’s” recipe and I shouldn’t let it be known I had it.
So the same thing happened to me! Recipes similar to this have been around forever! Thanks for sharing yours. I can’t wait to try it as it has a slight variation from mine. I am 72 years old and enjoy your blog.
Please share your recipe variation.
Oh that looks so good! And I love the idea of serving it in a cabbage bowl! 🤩
You are right this is the best veggie dip. Sooo delicious. Thank you
This dip is awesome! Even my 9 year old says so – and that’s saying a lot. Thanks for sharing it!
Very good, thank you! Used fresh onion since I didn’t have any dried minced onion and will cut back on the seasoned salt next time. Will also always try to make a day ahead as the dip was even better the next day.
Thank you so much! Happy to hear that!
xo Michael
Perfect dip for raw vegetables! Love the added hot sauce!
Thinking about ways to reduce the salt from the Lawry’s, I looked up copycat recipes for Lawry’s. To replace a tablespoon and keep the basic flavors you could substitute 1 tsp of celery salt, 1 tsp paprika, and 1 tsp turmeric. This pretty much covers the flavors…maybe add a little garlic powder. Will do this when I try the recipe.
I will never by store-bought dip again! This dip was so simply to make and tasted delicious. It paired well with veggies as well as veggie chips and pita chips!
Thank you so much!!
xo Michael
Hi, can’t wait to make this tomorrow! As far as the Mayo… are you using the tangy miracle whip type, or the creamier best foods type? Thx:)
Hellmannn’s Mayo. Real Mayo. Not Miracle Whip.
xo Michael
I made this recipe for a vegetable tray I took to a Super Bowl Party. The dip was a big hit!! Delicious! My new go to dip recipe. Thanks!!
Wow really good! I think if you are using minced onions with salt, or onion powder thats salted then the dip won’t need any added salt. Otherwise its delicious!
I so totally agree with you. I always have veggies when I entertain and they always seem to go first. Will definitely try your dip!
Loved this. I will never buy store-bought again. Dip is delicious but also does not over power the vegetables. I cut the recipe in one fourth, as I did not need much dip and it worked fine. I do advise you go light on the seasoning salt as it can be too salty. I replaced the hot sauce with a pinch of cayenne and it worked fine.
This looks delicious, but is there a substitute j can use for the mayo? Not a huge fan of mayo. Maybe greek yogurt?
I’ve made this twice in 2 weeks! It’s a real hit at get-togethers. Many thanks!!
Well I din not read the comments about the saltiness before I forged ahead and made it… no matter, I usually like more saltiness. Just love how easy it was to whip up and I did substitute a few ingredients for what I had on hand as well as put in a bit of freshly chopped chives sitting in my kitchen today so as not to waste them. Anyway, it tastes great even before it’s fridge sitting time. CAN’T WAIT TO ENJOY IT!!
Very good dip but I would suggest starting the seasoning salt at 1/4 the amount in your recipe because it’s still very salty at 1/2. Thanks for the post. I’ll be using the recipe again (with less salt;-)