Sour Cream Dip & Crudites

It’s getting to be that time of year, again — party time. And while I love to try out new recipes for hors d’oeuvres, it’s good to have a few tried and true workhorses on standby. Such is the Sour Cream Dip, always a favorite and literally a blank palette for the cook to experiment with. While Sour Cream Dip works well with chips, it’s particularly good with crudités: cut-up raw (or sometimes blanched) vegetables. This gets some vegetables on the table while still remaining high in decadence.

My basic formula for sour cream dip is 3 parts sour cream and 1 part mayonnaise, for added richness and flavor. If you’d like a tangier dip, substitute plain yogurt for the mayonnaise. Combine ¾ cup sour cream and ¼ cup mayonnaise, and you’ll have enough dip for about 10 people. Mix with 1 tbsp. vinegar or lemon juice, salt and pepper, plus other flavorings as desired. Here are some suggestions, to be used in any combination:

  • ½ cup blue cheese or feta
  • ½ cup smoked fish
  • ½ cup minced vegetables, such as cucumber, scallion, onion, bell pepper and/or tomato
  • minced garlic and/or fresh herbs, to taste
  • 1 tbsp. horseradish or mustard
  • up to 2 tbsp. seasoning mix, such as curry powder or Southwest seasoning, to taste

Spicy Italian Sour Cream Dip


  • ¾ cup sour cream
  • ¼ cup mayonnaise
  • 1 tbsp. red wine vinegar
  • 1 scallion, minced
  • 1 tbsp. Italian dressing seasoning (Penzey’s is recommended)


With conveniently cut-up and bagged veggies from the grocery store, crudités are a snap to make. But if you want to get a little more creative and put in slightly more work, here are some suggestions:

  • No work: pre-bagged broccoli and cauliflower florets, baby carrots, celery sticks, jicama sticks, cherry tomatoes, mushroom caps (will need cleaning, though)
  • Some work (cutting up): bell peppers, cucumber, summer squash, zucchini
  • Slightly more work (blanching): asparagus spears, green beans, sugar snap peas, snow peas, new potato wedges
  • Fun: Scoop out a cabbage, sweet pepper or squash to hold the dip

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5 thoughts on “Sour Cream Dip & Crudites

  1. Suzanne 5 November 2006 at 9:31 pm

    YUM! i love this time of year too 🙂 we can pack on the pounds guilt free cause everyones doing it! I am definitely an hors d’oeuvres kind of person…

  2. Ginger-Carrot Dip « Simply Cooking 25 September 2007 at 5:35 pm

    […] usual run of dips — and it was! It has a definite Asian flavor profile, and it goes well with crudites and crackers. The lovely orange flavor would make this a good choice for a Halloween spread. […]

  3. […] some good holiday-style recipes from my blog that visitors have been enjoying recently. Of course, sour cream dip is an easy party stand-by; I made a great version for Thanksgiving snacking with slowly caramelized […]

  4. Super Bowl Menu « Simply Cooking 7 February 2010 at 9:12 am

    […] and crudites for the […]

  5. […] to a simple tomato sauce for pasta, from roasted chicken breasts and vegetables to stir-fry, from sour cream dip to sorbet. I hope whatever you choose to make to celebrate the new year, it turns out fabulous. And […]

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