Creamy Dip Bowl (Printer-friendly)

Smooth and flavorful creamy dip ideal for snacks or appetizers with vegetables and chips.

# What you'll need:

01 - 1 cup sour cream

02 - 1/2 cup cream cheese, softened

03 - 1/4 cup mayonnaise

04 - 2 tablespoons fresh chives, finely chopped

05 - 1 tablespoon fresh parsley, finely chopped

06 - 1 small garlic clove, minced

07 - 1 teaspoon lemon juice

08 - 1/2 teaspoon onion powder

09 - 1/4 teaspoon salt

10 - 1/4 teaspoon ground black pepper

11 - Pinch smoked paprika (optional)

01 - In a medium mixing bowl, blend sour cream, cream cheese, and mayonnaise until smooth and creamy.

02 - Add chives, parsley, garlic, and lemon juice; stir thoroughly to evenly distribute.

03 - Sprinkle in onion powder, salt, pepper, and smoked paprika if desired; mix well.

04 - Taste the dip and modify seasoning as necessary.

05 - Transfer mixture to a serving bowl and refrigerate for at least 30 minutes before serving.

06 - Present chilled dip with an assortment of fresh vegetables, chips, or crackers.

01 -

It actually tastes homemade and thoughtful, not like something from a packet or tub.
You can make it in the time it takes to preheat an oven, then forget about it until guests arrive.
It vanishes from the bowl faster than you'd expect, which always feels like a small victory.
The fresh herbs make it feel fancy without any real effort involved.

02 -

Room temperature cream cheese is non-negotiable—cold cream cheese will clump and refuse to blend smoothly no matter how hard you stir.
Thirty minutes of chilling time isn't just a suggestion; the dip genuinely tastes better and more cohesive after the flavors have had time to get to know each other.
Fresh herbs matter more here than anywhere else you'll use them because they're the only real flavor depth besides the dairy, so using old or dried ones will make it taste blah.

03 -

Always taste and adjust seasoning just before serving—flavors can mellow slightly during chilling, and you might need a tiny pinch more salt than the recipe suggests.
If you're making this for a crowd and worried about texture, make it a few hours ahead rather than right before; it sets up into the perfect consistency for dipping without any weirdness.