Crudite Dip

You need this dip in your refrigerator. Crudite dip—that magnificently tangy, herb-flecked blend of sour cream and mayonnaise—sits at the crossroads of sophistication and practicality, which is to say it makes raw vegetables taste like they’re wearing a tuxedo while still allowing you to eat them with your hands. The dill and parsley provide bright, grassy notes that cut through the richness, while garlic and green onions add a savory depth that prevents the whole affair from sliding into bland territory.

This is not some watery afterthought served in a hollowed-out bread bowl at a sad office party. It’s a proper dip with backbone and character, the kind that clings to celery, carrot spears and any other dipper you prefer. Serve this creamy, flavorful dip without embarrassment at a dinner party, or eat it alone on a Tuesday afternoon while standing in front of your open refrigerator—it performs equally well in both scenarios.

Ingredients for Crudite Dip

• Sour cream: Sour cream acts as the creamy, tangy base of the dip, providing a luxurious texture that clings beautifully to fresh vegetables.
• Mayonnaise: Rich, smooth mayonnaise adds body to the dip while mellowing the tartness of the sour cream, resulting in a perfectly balanced flavor. We found Hellman’s to be the best mayonnaise for everything from dips to sandwiches.
• Green onions: These alliums bring a mild, fresh onion flavor and subtle bite without overpowering the other herbs in the dip. Scallions and green onions are essentially the same thing, so you can use either here.
• Lemon juice: A squeeze of citrus brightens all the flavors and adds a zesty tang that makes the dip taste fresh and vibrant.
• Fresh parsley: This herb contributes a clean, slightly peppery flavor and adds flecks of green color. Flat-leaf parsley (aka Italian parsley), has softer leaves than the curly kind.
• Dill weed: The distinctive, slightly sweet flavor of dill gives this dip its classic character and pairs wonderfully with crisp vegetables.
• Garlic: Minced garlic adds savory depth and aromatic punch that enhances the flavor profile.
• Seasoned salt: This convenient blend adds both saltiness and a subtle mix of spices that rounds out the dip’s flavor. If you don’t have any on hand, whip up your own seasoned salt.
• Pepper: Just a pinch of pepper provides a gentle warmth and helps balance the richness of the creamy base.
• Assorted fresh vegetables: Crunchy raw vegetables—often called “crudites” when served on a platter at parties—are the perfect vehicle for scooping up this flavorful dip. They add color, texture and nutrition to your spread.

Directions

Step 1: Mix and chill the dip

In a bowl, combine the sour cream, mayo, green onions, lemon juice, fresh parsley, dill, garlic, seasoned salt and pepper. Mix them well. Cover and refrigerate the dip for at least two hours. If desired, sprinkle it with additional parsley and green onion. Serve it with vegetables.

Crudite Dip Variations

• Make it spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to give the dip a subtle kick that complements the cool, creamy base perfectly.
• Try Greek-style: Swap the sour cream for Greek yogurt and add crumbled feta cheese, chopped cucumber and a squeeze of lemon for a Mediterranean twist.
• Lighten it up: Use reduced-fat sour cream and mayonnaise, or substitute plain Greek yogurt for half the mayonnaise to cut calories without sacrificing creaminess.
• Try bacon and cheddar: Fold in crispy crumbled bacon and shredded sharp cheddar cheese for a rich, indulgent version that’s perfect for parties.

How to Store Crudite Dip

Store the crudite dip in an airtight container in the refrigerator to keep it fresh and prevent it from absorbing other flavors. It will last three to four days in the fridge. Since it contains dairy products like sour cream and mayonnaise along with fresh ingredients, it’s best to use it within that timeframe for optimal freshness and food safety.

Can you make crudite dip ahead of time?

Yes, crudite dip is an excellent make-ahead option and actually tastes better when prepared in advance. Make the dip up to two days in advance and store it in an airtight container in the refrigerator to give the flavors time to meld together. Just give the dip a quick stir before transferring it to a serving bowl, and prep your vegetables the morning of your event for the freshest presentation.

Crudite Dip Tips

How can you cut vegetables for a crudites platter?

When cutting vegetables for a crudites platter, aim for pieces that are easy to grab and dip—think 3 to 4 inches long or bite-sized. Carrots, celery and bell peppers work beautifully as sticks, while you can slice cucumbers into rounds or spears. Cherry tomatoes and snap peas can be left whole for easy popping, but broccoli and cauliflower should be broken into florets with a bit of stem left on as a handle. The goal is to make everything roughly the same size so it looks neat on the platter, and is easy for guests to enjoy.

Can you make this dip vegan?

You can easily make this dip vegan by replacing the dairy ingredients with plant-based alternatives. Use vegan sour cream and vegan mayonnaise in place of the regular versions—there are several good brands available that work just as well. The rest of the ingredients (green onions, lemon juice, parsley, dill, garlic and seasonings) are already vegan, so once you make those two simple changes, you’ll have a delicious plant-based dip that tastes just as creamy and flavorful as the original.

What should you serve with crudite dip?

Serve crudite dip with an assortment of fresh, crisp vegetables, crackers, pita chips and sliced baguette to give guests more options for scooping. Crudite dip also pairs beautifully with pretzels and bagel chips if you’re looking for something with a bit more crunch and substance.