Lunch Lady Veggie Dip Recipe – super simple and tastes great! Sour cream, mayonnaise, buttermilk, parsley, garlic powder, onion powder, salt, and black pepper. Let the dip chill in the fridge overnight for maximum flavor. Serve with your favorite fresh veggies, chips, and crackers. Equally delicious as a salad dressing.
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Pin This RecipeCreamy Dip for Fresh Vegetables
This Lunch Lady Veggie Dip deserves a spot at your next party or picnic. We didn’t have high expectations for this recipe, but, let me tell you, this simple dip is bursting with great flavor! We could not stop eating it! The recipe is from my trusty government school cafeteria cookbook. I am so glad we decided to give it a try. It is surprisingly delicious. One bite and you will agree!
How to Make Lunch Lady Veggie Dip
This vegetable dip is effortless to make with only a few simple ingredients. In a large bowl, whisk together sour cream, mayo, buttermilk, dried parsley flakes, garlic powder, onion powder, salt, and black pepper. Cover the bowl with plastic wrap and store it in the refrigerator overnight to develop the flavors. Serve with raw vegetables.
Helpful Tips & Frequently Asked Questions
- Can substitute plain lowfat yogurt or plain Greek yogurt for sour cream to lower the calories.
- I suggest using a high-quality mayonnaise such as Duke’s or Hellmann’s.
- You can use milk or buttermilk in this recipe.
- Use half-and-half if you want a low-carb/keto-friendly dip.
- Variations:
- hot sauce
- fresh dill
- chives
- a splash of lemon juice
- bleu cheese crumbles
- feta cheese
- I use dried spices. You can substitute fresh herbs. You will need 3 times the amount of dried herbs if using fresh.
- Store leftovers in an airtight container in the fridge.
What to Serve with Easy Veggie Dip
This simple appetizer is our go-to recipe for parties, picnics, and cookouts. We serve this with fresh veggies – celery, broccoli, tomatoes, and carrots. Bell peppers, cucumbers, and cauliflower are also delicious. This dip is equally good with potato chips and crackers. We have even used it as a salad dressing. There really is no wrong way to eat this yummy dip!
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Veggie Dip
Equipment:
Ingredients:
- ½ cup sour cream
- 1¼ cups mayonnaise
- ¼ cup buttermilk
- 1 Tbsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions:
- In a large bowl, whisk together sour cream, mayo, buttermilk, dried parsley flakes, garlic powder, and onion powder. Season with salt and black pepper, to taste.
- Cover the bowl with plastic wrap and store it in the refrigerator overnight to develop the flavors.
Notes:
- Can substitute plain lowfat yogurt or plain Greek yogurt for sour cream to lower the calories.
- I suggest using a high-quality mayonnaise such as Duke’s or Hellmann’s.
- You can use milk or buttermilk in this recipe.
- Use half-and-half if you want a low-carb/keto-friendly dip.
- Variations:
- hot sauce
- fresh dill
- chives
- a splash of lemon juice
- bleu cheese crumbles
- feta cheese
- I use dried spices. You can substitute fresh herbs. You will need 3 times the amount of dried herbs if using fresh.
- Store leftovers in an airtight container in the fridge.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
