Yield: Yields about 1 cup
This classic, creamy-tangy dip is delicious with potato chips, for sure, but we won’t tell if you also use this dip for vegetables; it’s good with those, too.
Make Ahead Tips
The dip can be made up to a week ahead, covered and refrigerated.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This dip is fantastic!! Everyone I've made it for loved it. I've used it for crudite, however it's also fantastic with crunchy breadsticks. As with most freshly made dips, it gets better over time, so be sure to make it at least a day or two ahead of when you need it.
I have been looking for a vegetable dip recipe for a long time and this is it! The dip is easy to make, lasts a long time in the refrigerator and best of all is delicious. I followed the recipe exactly as written and everyone loved it.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?