Vegetable Dip

This homemade vegetable dip comes together in a snap, with tangy sour cream and savory seasonings. Serve this veggie dip in a bread bowl with your favorite fresh crudités as an easy snack, appetizer, or side dish.

Overhead view of a veggie plate with a bread bowl of dip in the center

The Best Homemade Veggie Dip

Today we’re borrowing a recipe straight from my mom’s recipe box (as you can see in the photo). Served in a bread bowl, this flavor-packed vegetable dip has been a staple at our parties and gatherings throughout the years. Cool, creamy, and so easy to make, this vegetable dip is sure to become a favorite in your house, too. Just like my dill dip, this recipe comes together in minutes (I do recommend giving it time to chill before serving, though). It always steals the show at BBQs, game days, and holidays.

Why You’ll Love This Easy Vegetable Dip Recipe

  • Quick and easy. My family’s homemade dip uses simple ingredients and you can adjust the seasonings to taste. Plus, making it from scratch is about as easy as buying a dip at the store.
  • Kid-friendly. This vegetable dip is great for kids. Just dip a carrot in a generous serving of this tangy, creamy goodness and watch the veggies vanish from the plate.
  • Party-ready. The recipe makes enough dip to feed a crowd, but you can easily halve the ingredients as needed for a smaller group.
  • Versatile. This dip is so quick to make that it’s perfect as a last-minute appetizer, side, or snack. The best way to enjoy vegetable dip is in a bread bowl (IMO), so I’ve included how to make one of those, too!
Ingredients for vegetable dip.

Ingredient Notes

Below is a quick highlight reel of the ingredients in this savory vegetable dip, with some helpful notes. Scroll to the recipe card for a printable list of ingredients.

  • Sour cream – Full-fat sour cream adds a tang to the vegetable dip that balances the creaminess of the mayonnaise. You can also use Greek yogurt for a healthier version.
  • Mayonnaise – I used regular mayonnaise but light mayo will also work. I would avoid substituting Miracle Whip.
  • Vinegar – A combination of white wine vinegar and apple cider vinegar offers tangy undertones to the dip.
  • Worcestershire Sauce – Just a splash of umami-rich Worcestershire sauce gives this dip a big flavor boost.
  • Seasonings – The seasonings are the secret to this flavorful dip. I used a combination of ground mustard, paprika, garlic powder, onion powder, salt, and pepper.
A hand-written recipe card in front of carrots and celery

How to Make Veggie Dip

Homemade veggie dip could not be easier to make. It’s one of the many reasons it appears so frequently at our gatherings! To make your dip, whisk the ingredients together until they’re smooth and combined. Cover, and refrigerate the dip for 1 hour before serving. That’s it! Scroll down to the recipe card for printable instructions.

Overhead view of a bread bowl with veggie dip surrounded by veggies

How to Make a Bread Bowl

My favorite way to serve this dip is in a bread bowl. All you need is a round loaf of your favorite bread, whether it’s white bread, sourdough, rye, or something special like pumpernickel.

To make a bread bowl, hollow out the center of the bread and fill it with the dip. I recommend doing this just before serving, as the bread tends to get soggy with time. Tear or cut up the center of the bread into small pieces for dipping, and dig in!

Recipe Tips and Variations

It’s hard to beat a classic vegetable dip, but you can always change things up with a few helpful tips and add-ins. Try these ideas:

  • Lighten it up. Swap full-fat sour cream for plain Greek yogurt and substitute the mayonnaise with your favorite light mayonnaise. The flavor might vary depending on the brand, but your dip will still be creamy and delicious.
  • Add-ins. Jazz up this veggie dip with more tasty add-ins like cooked crumbled bacon, diced jalapeños, or shredded cheese.
  • Add herbs. Brighten up your dip with fresh herbs like dill, parsley, basil, grated onion, or garlic. You can also use dried herbs, or Italian seasoning.

A hand dipping broccoli into veggie dip

What to Serve with Vegetable Dip

Sure, this dip is great served with vegetables (that’s what it was made for, after all), but why stop there? Bread, crackers, pita bread, potato chips, and tortilla chips are just as delicious dunked into this flavor-packed dip. A few of my favorite dippers include:

  • Broccoli and cauliflower florets
  • Carrot sticks
  • Sliced bell pepper (all colors!)
  • Cucumbers
  • Celery
  • Sourdough bread
  • Salty crackers
  • Pretzels

Place your dip in the center of a platter and arrange your veggies around it. We love this dip alongside more yummy appetizers like cold crab dip and chicken empanadas. It’s also a tasty addition to a picnic or BBQ with sides like pasta salad or potato salad and these Hawaiian-style ham and cheese sliders with grilled pineapple.

A hand holding a piece of broccoli dipped in vegetable dip

How to Store Veggie Dip

Store this vegetable dip airtight for up to 3 days in the refrigerator. While it can be stored longer, you might find that the dip gets watery after a few days. Give the leftover dip a good stir and/or drain off any excess liquid before serving to get it back to its original creaminess.

More Easy Appetizer Ideas

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Overhead view of a veggie plate with a bread bowl of dip in the center

Vegetable Dip

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  • Author: Julianne Dell
  • Prep Time: 5 minutes
  • Chill Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 cups
  • Category: Appetizers
  • Method: No Bake
  • Cuisine: American


This cool and creamy vegetable dip recipe comes together in a snap! Serve this flavorful veggie dip in a bread bowl with your favorite fresh crudites for an easy snack, appetizer, or side dish.


  • 1 cup full-fat sour cream
  • 2 cups mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper


  1. In a mixing bowl, combine all ingredients and whisk together to combine well.
  2. For best results, refrigerate for at least one hour and up to 24 hours prior to serving. Store in an airtight container.


  • Store leftovers in the refrigerator for up to 3 days. 
  • Leftover veggies can be packed up and stored in an airtight container in the refrigerator as well.  


  • Serving Size: 1/4 cup
  • Calories: 291
  • Sugar: 1 g
  • Sodium: 340.7 mg
  • Fat: 31.3 g
  • Carbohydrates: 1.6 g
  • Fiber: 0.1 g
  • Protein: 1 g
  • Cholesterol: 26.7 mg

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