Yield: About 1.5 cups
Prep Time: 5 minutes
Chill Time: At least 1 hour
Ingredients:
Base:
- 1 cup sour cream
- 1/2 cup mayonnaise
Seasoning:
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Freshness:
- 1/4 cup finely chopped fresh chives
Instructions
- Combine the base: In a medium mixing bowl, whisk together the sour cream and mayonnaise until smooth.
- Add the seasoning: Stir in the dried dill weed, parsley, garlic powder, onion powder, salt, and black pepper.
- Fold in the chives: Gently fold in the finely chopped chives.
- Chill and serve: Cover and refrigerate the dip for at least 1 hour to allow the flavors to meld. This will significantly improve the taste.
- Enjoy! Serve with your favorite vegetables like carrots, celery, and bell peppers, or use as a spread for crackers or chips.
Customization Tips:
- Zesty Option: Add 1-2 tablespoons of freshly squeezed lemon juice for a brighter, tangier flavor.
- Creamy Dream: For an even creamier dip, replace half of the sour cream with plain Greek yogurt.
- Spice It Up: Add a pinch of cayenne pepper for a touch of heat.
- Make it a Dressing: Thin out the dip with a little milk or buttermilk to transform it into a salad dressing.
Storage: Store your chive and ranch dip in an airtight container in the refrigerator for up to 3-4 days.
