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Herb Dip with Spring Vegetables

Total Time

Prep: 10 min. + chilling

Makes

2 cups

When you’re having a large party and focusing on the entrees, it's smart to have snacks and nibbles ready ahead of time. There’s nothing more simple than making dip a day or two ahead and putting it out for guests. I'm a huge fan of ranch, so this is my pick. —Michelle Clair, Seattle, Washington
Herb Dip with Spring Vegetables Recipe photo by Taste of Home

Ingredients

  • 2 cups sour cream
  • 1/4 cup ranch salad dressing mix
  • 2 tablespoons onion soup mix
  • 1/4 cup minced fresh parsley
  • 2 tablespoons chopped fresh rosemary
  • Fresh rainbow baby carrots and watermelon (or plain) radishes

Directions

  1. Stir together first 5 ingredients; refrigerate, covered, overnight. Sprinkle with additional parsley and rosemary before serving with rainbow carrots and assorted radishes.

Nutrition Facts

2 tablespoons dip: 76 calories, 6g fat (4g saturated fat), 7mg cholesterol, 559mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein.

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