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Homemade Vegetable Dip

Homemade Vegetable Dip

JC Phelps
Ditch the ranch dressing and pre-made vegetable dips and try my Homemade Vegetable Dip. It's easy to make and you'll never go back!
5 from 31 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Cuisine American, Southern
Servings 8
Calories 264 kcal

Ingredients
  

  • 1 c. Duke's Mayonnaise
  • 1 c. sour cream
  • 1.5 tbsp. freeze-dried chives
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. black pepper
  • ½ tsp. kosher salt
  • 2 tbsp. fresh lemon juice

Instructions
 

  • In a large bowl, combine all ingredients. Refrigerate until you are ready to serve. Serve with fresh vegetables; I usually serve it with carrots, celery, cucumbers, cherry tomatoes, and sliced radishes!

Nutrition

Calories: 264kcalCarbohydrates: 2gProtein: 1gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 30mgSodium: 317mgPotassium: 59mgFiber: 0.2gSugar: 1gVitamin A: 224IUVitamin C: 1mgCalcium: 35mgIron: 0.2mg
Keyword homemade vegetable dip, vegetable dip
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