Sour Cream and Chive Dip (EASY Chip Dip)

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• Ingredients needed
• How to make sour cream and chive dip
• Tips and tricks
• What to serve with chive dip
• Make ahead and storing
• Recipe

A tangy, cheesy, and fresh chip dip for summer

I dare you to make this Sour Cream and Chive Dip and NOT eat it all yourself. It’s a rich and thick dip you can throw together in just 10 minutes and serve with kettle chips and veggies. And, yes, it’s really addictive.

Any great sour cream-based dip will be tangy, light, and creamy. This chive dip has it all! It has a nice tang from the fresh lemon juice and sour cream and doesn’t lack in chive flavor. The best part? Blending cream cheese into the mix makes it extra thick and crave-worthy.

Your summer parties, get-togethers, and barbecues will always get better when a batch of sour cream chive dip arrives. Serve it next to more summer-ready snacks, like Tomato Basil Bruschetta and Jalapeno Greek Yogurt Dip, and enjoy!

Ingredients needed

Just like my Small Batch Shallot Dip, this dairy-based snack is easy to make using simple ingredients, seasonings, and herbs. Here’s what you need:

Cream cheese

Most sour cream and chive dip recipes are sour cream-based. Yes, they’re light and tangy, but I’m not crazy about the thin texture.

Beating cream cheese into this sour cream chive dip really helps set it apart from the others. The finished veggie dip is sturdy, thick, and rich, yet still complementary to the tangy mayo, sour cream, and herbaceous chives. In other words, cream cheese is what makes this dip extra delicious!

A little more dairy

To smooth out the texture and provide every bite with a refreshing tang, mayonnaise and sour cream are blended into the dip. You can omit the mayo if you want and substitute the sour cream with Greek yogurt or crème fraiche.

Chives

Chives are a green herb with long, thin stems. They’re related to onions, leeks, and garlic and have a similar flavor, but aren’t as punchy or strong. Instead, chives taste mild, herby, and a little sweet.

Always use fresh chives when making a creamy chive dip. They should be easy to find in the produce section of most grocery stores, especially during late spring when they’re in season.

Flavor boosters

Finish this fresh and creamy sour cream chive dip with fresh lemon juice, garlic powder, salt, and pepper. If you really love garlic, go ahead and use one finely grated or crushed clove of garlic instead.

How to make sour cream and chive dip

All you need is an electric mixer or whisk and 10 minutes to put this easy cold dip recipe together! Here’s how it’s done:

Tips and tricks

Make the best cream cheese dip ever using these helpful recipe dips:

Room temperature dairy

Cream cheese straight out of the fridge is especially hard to work with and won’t mix in with the other ingredients easily.

You’ll have an easier time with room temperature dairy. Before you begin, let the cream cheese sit on the kitchen counter for at least 1 hour and the sour cream and mayo for 30 minutes.

Recommended equipment

The dip comes together easily with an electric hand mixer (we love the KitchenAid version!). You can also whisk everything together by hand.

You can also use a large stand mixer if that's what you've got!

The importance of chilling

Sure, the dip is technically ready to eat after 10 minutes, but it only gets better after sitting in the fridge.

The cold temperatures help firm up and thicken the dairy and the time will give the flavors a chance to mingle. Before serving, store the finished dip in a covered container in the fridge for at least 1 hour or overnight.

What to serve with chive dip

This is a thick dip, so you need sturdy crudites and snacks for dipping. Swap the pita bread for thick-cut crackers, potato chips (kettle chips are my favorite!), crispy cheddar zucchini bites, ranch chicken wings, or freshly chopped celery, carrots, and cucumber.

Make ahead and storing

The dip can be fully assembled and stored in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it because the texture of the dairy will change and become grainy once it thaws.

Recipe