Sour Cream and Chive Dip is perfect for dunking into with chips and vegetables! Tastes just like store-bought but you control the ingredients. There’s only 5 of them!
Thank you so much for your supportive words on my last post (I’m still working my way through comments, FYI!) I had zero hesitations pushing publish not only because I want to help break a stigma and reach women who need someone to say, “I’ve been there too.” but also because I knew you all would be so wonderful about it, which you were. Thank you to everyone who shared their stories – it has helped me and countless other women more than you know. You’re the best…but you already knew that. :)
Switching gears slightly, today I’m sharing a recipe that’s extremely timely as I’ve been eating my weight in raw vegetables every day and need a boost of flavah – homemade, 5 ingredient Sour Cream and Chive Dip!
Something I always get a kick out of is ex-Iowans commenting on a post where I show either a HyVee or AE Dairy product telling me how much they miss them. I guess “kick” isn’t the right word because I feel for them – I really do – but I just so get it. There’s no better grocery store then HyVee (ANYWHERE!) and AE Dairy is known for their legendary sour cream-based dips, including Chive Dip. Think about that – dips so good that even though people leave the state they can’t move on from its dips! Only problem is that the dips aren’t gluten-free (trust me, like a total idiot I tried them after getting diagnosed with Celiac and got sick – the spice blend is made in a bakery.)
Anyway, no gluten in my copycat Sour Cream and Chive Dip! Just 5 ingredients that come together in about 30 seconds to create a cool and creamy, onion-y dip that’s perfect for all your summer get togethers. All I can say is, hide your spoons because this stuff isn’t just good on raw vegetables.
Now, a few notes – first, use a sour cream that you like all on its own. That might sounds like a “duh” thing to say but I tested this dip recipe using a sour cream brand I’m not familiar with and didn’t love the outcome. Surprise, surprise, I liked AE sour cream best with this dip. Second, refrigerate the dip for at least 12 hours before eating as the flavors really do need time to meld. Third, don’t limit your dipping to just vegetables and chips – I added a dollop into Cameron’s taco bowl after getting a little too spice-crazy with my taco seasoning blend and it was delicious! I imagine a spoonful of Sour Cream and Chive Dip added to a bowl of chili or paired with smoked salmon and capers would be DIVINE.
Like I said, just one direction needed to make this recipe: stir stuff together in a bowl then refrigerate for at least 12 hours. Said stuff includes 16oz sour cream (again, be sure to use a sour cream that you like all on its own,) 3 Tablespoons chopped fresh chives, the green ends of 2 green onions that have been chopped, 2 teaspoons onion powder, and 1/2 teaspoon salt.
Note: I think the real dip has way more salt then my recipe, so if you want more, add more. :)
Stir then refrigerate overnight, or longer, then serve with any and all vegetables or chips. I hope you love this EASY, creamy, totally delectable dip! Enjoy!