Here’s a delicious and easy Sour Cream Chip Dip recipe for your next party, get-together, or game day. It uses a full 16-ounce container of sour cream, plus four simple ingredients that you probably have in your pantry.
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Chips and Dip have always been one of my favorite party foods. It’s so basic, but it’s always the first thing I gravitate towards at parties. And, chances are, if you come to my house for a party, you’ll see chips and dip waiting for you too.
I make dip lots of different ways — everything from caramelizing onions to make an amazing onion dip to mixing sour cream with a dry dip mix packet if time is short. I tend to go for the easy dip recipes more, but here’s the cool thing — this sour cream chip dip is just as easy as grabbing a dry dip mix and it’s SO much more delicious.
This Easy Sour Cream Chip Dip Recipe is made with 4 different dried herbs: minced onion, dill weed, garlic salt, and parsley. Once you have these herbs in your kitchen (perhaps you already do), you’ll be able to make up this dip for a fraction of the cost of pre-made dip packets.
What I also love about this recipe is that it uses a full 16-ounce container of sour cream. I’m not a fan of recipes that call for slightly less of a full container. Plus, you don’t have to get out measuring cups (but you will still need the measuring spoons). You can even mix everything up in the sour cream container and refrigerate until you are ready for it. If you are serving for a party, simple spoon into a serving bowl right before the party starts.
If you want to keep this dip mix on hand, you can mix up a larger batch of the dry ingredients only (simply multiply the ingredients for how many batches you wish to make). Then, mix in 4 tablespoons of the dry dip mix into 16-ounces of sour cream. You could also mix up the dry herbs to create homemade food gifts.
Easy Sour Cream Chip Dip Recipe
Here’s the Easy Sour Cream Chip Dip Recipe, ready for you to print. If you aren’t ready for it yet, be sure to save it to one of your pinterest boards.
- 16 ounces sour cream
- 2 tablespoons dried minced onion
- 1 tablespoon dried dill weed
- 2 teaspoons dried parsley
- 1 teaspoon garlic salt
- In a bowl, combine all ingredients until well blended. Chill in the refrigerator for at least an hour, but preferably 2 hours or more. Serve with potato chips or cut veggies. Store in an airtight container in the refrigerator for up to 5-7 days.