My easy Vegetable Dip recipe is made with simple pantry ingredients and no packets! It's fresh, creamy, and absolutely addicting! Serve with your favorite raw veggies and watch it disappear.
A tray of Vegetable Dip makes my life easier.
A tray of Vegetable Dip makes my life easier.I keep a container of this easy vegetable dip (or homemade ranch) in my refrigerator at all times so it's easy to offer as a snack when my someone in my family is inevitably hungry right before dinner and can't seem to wait.
With this dip we transform pantry staples into a creamy, flavorful homemade vegetable dip that literally takes 5 minutes to stir together. Skip the store-bought veggie trays and make your own–it's more affordable nd tastes better.
And you love dip recipes, try Cowboy Caviar, Hummus, Pimento Cheese Dip, and French Onion Dip.
How to make Vegetable Dip:
Combine all the ingredients in a bowl and stir well until. Store this healthy vegetable dip in the fridge until ready to serve, or up to 4 days. Enjoy with chopped cold, raw vegetables, like carrots, celery, bell peppers, cherry tomato, broccoli and snap peas.
Recipe Variations:
- Sub Greek Yogurt: Swap out the sour cream for plain greek yogurt to increase protein and decrease fat.
- Add Herbs: Stir in a teaspoon of tarragon or dill weed, or chop up a tablespoon of fresh herbs.
- Cheesy Vegetable Dip: Use cream cheese instead of sour cream and mix in a handful of freshly grated parmesan.
- Spicy Vegetable Dip: Stir in some finely diced jalapeño, crushed red pepper flakes, or a teaspoon of your favorite hot sauce.
More Appetizer Recipes:
- Street Corn Dip
- Spinach Artichoke Dip
- Tomato and Basil Bruschetta
- Bacon Wrapped Dates
- Blistered Shishito Peppers
- Baked Brie
- Easy Homemade Salsa
- Classic Cheese Ball
Follow me for more great recipes
Recipe
Vegetable Dip (no seasoning packets!)
Equipment
Ingredients
- 1 cup mayonnaise (226g)
- 1 cup sour cream or plain Greek yogurt (227g)
- 1/2 cup fresh spinach leaves (15g), packed, then very finely chopped
- 2 tbsp dried onion flakes
- 2 tsp garlic powder
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup buttermilk (76g), or up to ½ cup to thin as needed.
Instructions
- Combine all ingredients together until smooth.
- Refrigerate until ready to serve–up to 4 days. Serve cold with raw veggies.
Notes
Nutrition
Create a FREE Account to save your favorite recipes and create meal plans
Follow Me
I originally shared this recipe January 2017. Updated February 2021 and March 2025.
This post contains affiliate links.
do you think I could sub the spinach with fresh basil?
Sure! sounds delicious.
Has anyone made this without the Mayo?
I’ve been making a variation of this for years – add a can of water chestnuts. I like to pulse the dip in the food processor for a bit to get it all finely chopped and better incorpo0rated.
i love veggie 🙂 thanks
All of a sudden remembered I promised a veggie dip for Labor Day bbq. I only had half a pkg. of dry soup mix and no spinach so o handed in about 3 T dry Ranch dressing. Perfect!
This makes a wonderful dip-I especially liked using fresh spinach. I used full fat mayo and fat free greek yogurt and it was a hit at my gathering. Thanks for the recipe!
This is such an easy go-to recipe. Thanks so much!
DELICIOUS!!! This dip was a big hit you can’t stop eating it. This recipe is definitely a keeper.
This reminds me of the dip that EVERYONE used to make using a Knorr package of dried veggies. That dip included canned sliced bamboo shoots and was usually served in a dug-out rye bread… or some kind of dark, round bread. I would, pretty much, stand there and just ‘dive in’.
I like the fact this recipe includes fresh spinach!! I really, really, really need to eat more vegetables – and this dip will surely motivate me to do just that!!
PINNING it, of course. ; o )
All you have to do is add some potato chips (my favorite dipper) and this would be excellent! I forget about the Knorr mixes for dips. Thanks for the reminder.
Wishes for tasty dishes,
Linda