Easy Vegetable Dip made with just 4 simple ingredients! Serve it with your favorite fresh, raw vegetables for a great appetizer or side dish.
I always keep a big container of fresh cold veggies in my fridge, and when paired with this simple Veggie Dip, snack time is my favorite time!
What we love about Knorr Vegetable Dip:
- 4-ingredients: It’s really simple to make, using just 4 ingredients (Knorr vegetable seasoning mix, sour cream, mayo, spinach, and black pepper).
- 5 minute prep. It literally takes 5 minutes to throw together this dip and everyone will ask for the recipe!
- Customizable: There are so many variations you can make to this recipe (see suggestions below) including how to make it healthier!
How to Make Veggie Dip:
- Combine all ingredients together until smooth.
- Refrigerate until ready to serve. Serve cold with raw veggies.
- Store in the refrigerator for 3-4 days
Recipe Variations:
- Sub Greek Yogurt: I’ve made this with both mayonnaise and with Greek yogurt, and I really like it both ways (or with half yogurt and half mayo).
- Add herbs: add a teaspoon of dried basil, targon, dill weed, or thyme. Or add a tablespoon of freshly chopped herbs.
- Make it cheesy: substitute sour cream for cream cheese of add a handful of freshly grated parmesan cheese for cheesy vegetable dip:
- Spicy Vegetable dip: add finely diced jalapeño or mix in crushed red pepper flakes. You could also add a teaspoon of your favorite hot sauce.
- Make a double batch. If you are serving vegetable dip for a party, I’d double the recipe since everyone LOVES it!
Consider these Appetizers:
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Recipe
Easy Vegetable Dip
Easy Veggie Dip made with just 4 simple ingredients! Serve it with your favorite fresh, raw vegetables for a great appetizer or side dish.
Ingredients
- 1 packet Knorr Dry Vegetable Recipe Mix
- 1 cup mayonnaise
- 1 cup sour cream (or plain Greek yogurt-I’ve used both with great results)
- 1/2 cup fresh spinach leaves packed, then very finely chopped
- freshly ground black pepper , to taste
Instructions
- Combine all ingredients together until smooth.
- Refrigerate until ready to serve. Serve cold with raw veggies.
- Store in the refrigerator for 3-4 days
Notes
Makes 2 cups
Possible Recipe Variations:
- Sub Greek Yogurt: I’ve made this with both mayonnaise and with Greek yogurt, and I really like it both ways (or with half yogurt and half mayo).
- Add herbs: add a teaspoon of dried basil, targon, dill weed, or thyme. Or add a tablespoon of freshly chopped herbs.
- Make a double batch. If you are serving vegetable dip for a party, i’d double the recipe since everyone LOVES it!
- Make it cheesy: substitute sour cream for cream cheese of add a handful of freshly grated parmesan cheese for cheesy vegetable dip:
- Spicy Vegetable dip: add finely diced jalapeño or mix in crushed red pepper flakes. You could also add a teaspoon of your favorite hot sauce.
Nutrition
Calories: 131kcalFat: 14gSaturated Fat: 3gCholesterol: 14mgSodium: 107mgPotassium: 30mgVitamin A: 200IUVitamin C: 0.4mgCalcium: 19mgIron: 0.1mg
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I originally shared this recipe January 2017. Updated February 2021.
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Great flavor. I made with cream cheese instead of sour cream. Not sure which would be better. Thanks for your recipes.
Hello – I was wondering if you have a recipe to make something like the Knorr soup mix from scratch? I have so many food sensitivities that I don’t buy pre-packaged mixes anymore. Thank you!
can I use low fat sour cream and low fat mayo? please reply by email. thankyou
Hi Dorothy! You should get a notification of this in your e-mail. Yes, you can use low fat sour cream and mayo. Alternatively, you can substitute Greek yogurt!