Easy 10-Minute Sour Cream Dip

Dips are one of the best ways to enjoy fresh-cut vegetables, and this sour cream dip is especially good. It's so rich and flavorful!

Course Appetizer

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 183kcal

¾ cup sour cream
¼ cup mayonnaise
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic granules or powder
¼ teaspoon onion granules or powder
¼ teaspoon ground cumin
Pinch cayenne pepper
2 tablespoons chives minced, divided

In a medium bowl, add the sour cream, mayonnaise, salt, pepper, garlic granules, onion granules, ground cumin, cayenne pepper, and one tablespoon of minced chives.
¾ cup sour cream, ¼ cup mayonnaise, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic granules, ¼ teaspoon onion granules, ¼ teaspoon ground cumin, Pinch cayenne pepper, 2 tablespoons chives
Mix with a rubber spatula until all the ingredients are fully combined and the dip is smooth and fluffy.
Transfer the dip to a serving bowl and top it with the remaining tablespoon of chives.
Serve the dip immediately, or let it rest for 30 minutes before serving to allow the flavors to meld.

Seasonings, especially salt, are guidelines. Adjust to taste.
I like the texture and flavor of garlic and onion granules better than the powders. However, if what you have on hand is the powders, that's fine too.
For the creamiest texture, drain the liquid from the top of the sour cream after you open the container.
You can keep the leftovers in an airtight container in the fridge for up to four days. Remove the dip from the fridge 30 minutes before serving it. I don't recommend freezing this dip.