Description
A creamy and herb packed Fresh Vegetable Spring Garden Dip made with cream cheese, sour cream, and fresh dill, parsley, and chives. Perfect for pairing with crisp vegetables for a light and refreshing appetizer.
Ingredients
Units
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup baby carrots, for serving
- 2 celery stalks, cut into sticks, for serving
- 1 whole cucumber, sliced into spears, for serving
- 6 radishes, trimmed, for serving
- 1 cup cherry tomatoes, for serving
Instructions
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add sour cream and mayonnaise, mixing until fully blended and lump free.
- Stir in finely chopped parsley, chives, dill, minced garlic, lemon juice, salt, and black pepper.
- Mix thoroughly until all ingredients are evenly incorporated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Stir once more before serving.
- Transfer to a serving bowl and arrange baby carrots, celery sticks, cucumber spears, radishes, and cherry tomatoes around the dip.
- Serve chilled.
Notes
- Make sure the cream cheese is fully softened for a smooth texture.
- Chill the dip for at least 1 hour for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as the texture may change.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg