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.
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This was wonderful. It was way more herb flavored than a typical veggie dip or ranch but that made it super fresh tasting. Also, the creamy base is light tasting while being substantial rather than thick and heavy like most store-bought veggie dips.
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.
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