Have you ever noticed how a simple bowl of dip can bring people together? Set out the potato chips and make a bowl of this sour cream dip, and you will have the easy ingredients for a party! 

A hand dips a carrot stick into a creamy white ranch dressing in a bowl. The dressing is garnished with chopped chives.
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Why You’ll Want to Make Sour Cream Dip

This creamy sour cream dip might not be a traditional breakfast choice, but it’s perfect when served with warm bagels, buttery toast, or even crisp veggies. Its light, tangy flavor adds a savory twist to your morning that feels both comforting and refreshing.  

  • Irresistible Flavor: The rich tanginess of sour cream, combined with spices and a hint of lemon, creates a bold yet refreshing taste that’s hard to resist.
  • Effortless To Make: You’ll love how simple this sour cream dip recipe is to make. Just whisk all the ingredients together. 
  • Quick Prep Time: This easy dip recipe takes only 5 minutes of prep time, leaving you more time to focus on hosting or relaxing.
  • Budget-Friendly Ingredients: Sour cream, garlic powder, and dried parsley are not only easy to find but also affordable, making this recipe a cost-effective choice for feeding a group.
  • Serving Suggestions: Spread it on chicken tacos, nachosbaked potatoes, or serve it alongside grilled meats for a delicious addition to your meal. 

Before You Get Started

Here are some quick and easy tips to ensure your dish turns out perfectly every time.

If your sour cream is a bit runny, whisk to get that smooth, creamy consistency. 

Don’t forget to chill the dip at least 1 hour before serving. Trust me, your dip will taste even better as the flavors meld together.

Ingredients You Will Need For Sour Cream Dip

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

  • Sour cream: Look for full-fat sour cream that’s not overly watery or chunky. You’ll want a smooth sour cream that’s far from its expiration date to ensure its freshness.
  • Worcestershire sauce: If you’re sensitive to heat, check the label for any additional spices because some Worcestershire sauce can be spicier than others.
  • Lemon juice: Use freshly squeezed lemon juice for the best taste. Pick a fresh lemon fruit with firm, smooth skin. You’ll know it’s juicy when it yields slightly but feels firm overall when you give it a gentle squeeze.
  • Garlic powder: Check the ingredients and stay away from fillers like salt or anti-caking agents. You’ll want pure garlic powder in glass jars to stay fresher longer.
  • Onion powder: Similarly, choose pure onion powder without any unnecessary additives. It should have a robust, savory scent to ensure the best flavor.
  • Dried parsley: Check the color of the parsley. You want it in a rich green color and not brown or faded.
  • Paprika: Look for jars with a newer manufacturing date to ensure the most potent flavor.

Variations and Substitutions

  • Replace some or all of the sour cream with Greek yogurt 
  • Add chili powder, cumin, or hot sauce for a spicy kick.
  • Replace dried parsley with fresh herbs like basil, thyme, or cilantro for a more herby flavor.
  • Top with some crispy bacon crumbles to give a savory crunch.
Can I use low-fat sour cream for this dip?

Yes, you can use low-fat sour cream if you prefer a lighter version of the dip. However, the dip may be slightly tangier and less creamy than when made with full-fat sour cream.

How can I make my sour cream dip thicker?

You can drain the sour cream before mixing to help remove excess liquid or add more sour cream to thicken the dip. Chill the sour cream before serving also, thickens up the dip.

How To Make Sour Cream Dip

After gathering all the ingredients, let’s do the steps in making sour cream dip (trust me, it’s the easiest way to make something special!).

In a large mixing bowl, add all the ingredients: sour cream, Worcestershire sauce, lemon juice, garlic powder, onion powder, dried parsley, paprika, salt, and black pepper. Next, grab a whisk and mix until everything is fully combined and smooth. Watch how the creamy sour cream swirls with the spices, creating a smooth, velvety texture–it’s so satisfying!

A clear bowl contains a mixture of mayonnaise, soy sauce, spices, and herbs on a white background. The ingredients are partially blended, showcasing creamy and liquid textures with visible specks of seasoning.
A whisk resting in a clear glass bowl containing creamy, beige batter. The mixture has small visible specks and is smooth in texture, suggesting it might be a sauce or dressing in preparation. The bowl is on a light-colored surface.

Chill your dip in the refrigerator for at least an hour, contained in a serving bowl or airtight container if you’re prepping ahead. This process helps the flavors meld together and makes the dip firm up just a little, making it the perfect consistency for scooping. 

Before serving, garnish it with fresh herbs. I usually opt for chives or parsley for a nice pop of green color. 

A bowl of creamy dip topped with chopped herbs is placed on a table. Surrounding it, there's a grey napkin, a partially squeezed lemon, a small dish with herbs, and sliced vegetables including carrots, cucumbers, and yellow bell peppers.

Hospitality Tips

Can I freeze sour cream dip?

It’s not ideal to freeze your sour cream dip because it can cause it to separate and make the texture more watery once thawed. 

Can I double this recipe for a party?

Absolutely, jump down to the recipe card and hit the 2x or 3x. The measurements will automatically be doubled or tripled.

A platter with a bowl of creamy dip garnished with chopped chives in the center. Surrounding the dip are slices of cucumber, carrot, red bell pepper, and yellow bell pepper. A halved lemon, chives, and a gray cloth are nearby.

Biblical Hospitality Reflection

A simple recipe like sour cream dip might not seem like much, but it can serve as a powerful tool for biblical hospitality. In Acts 2:46, we see how the early believers gathered in their homes, shared meals, and built community with glad and sincere hearts. When you serve this creamy, tangy dip, paired with chips, veggies, or even spread on warm bread, it creates an opportunity to connect with others. Use this moment to spark a conversation about God’s goodness. Share how He uses even the simplest things—like food shared at a table—to bring people together, deepen relationships, and create joy. Ask your guests about moments when they’ve experienced community or fellowship in their own lives and reflect on how God has blessed those moments. Biblical hospitality doesn’t have to be extravagant; it’s about creating space for connection and pointing others to the ultimate host, Jesus, who invites all to His table. Through something as humble as a bowl of dip, you can share His love, spark meaningful conversations, and make others feel welcome and valued in His name.

Storage

Sour cream dip stores well in the fridge, so don’t worry if you’ve got leftovers. Keep the dip in an airtight container for up to 5 days. Any airtight containers work great, but I love using glass containers because they don’t retain odors. When it’s time to serve, gently stir to bring everything back together.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

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A white bowl filled with creamy ranch dip topped with chopped chives sits on a platter. Surrounding the bowl are colorful vegetable sticks, including orange carrots, green cucumbers, and red and yellow bell peppers.

Quick Creamy Sour Cream Dip

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cups
Looking for a quick and delicious way to upgrade your snacks or appetizers? This sour cream dip is a crowd-pleaser that’s bursting with flavor and so simple to make. With a creamy base of sour cream, a tangy kick from lemon juice, and a splash of Worcestershire sauce, this dip is perfect for pairing with fresh veggies, crispy chips, or even dolloping onto baked potatoes. Whip it up in minutes, and wow your guests with this easy homemade dip!

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 2 cups sour cream
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

Mix the Dip

  • Add all ingredients to a large mixing bowl.
    2 cups sour cream, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1 teaspoon paprika, ¾ teaspoon salt, ½ teaspoon black pepper
  • Whisk until fully combined and smooth.

Chill

  • Transfer the dip to a serving bowl or airtight container.
  • Refrigerate for at least 1 hour to let the flavors meld and the dip to firm up.

Serve

  • Garnish with chopped chives or fresh parsley, if desired.
  • Pair with fresh veggies, chips, crackers, or use as a topping for tacos or baked potatoes.

Notes

Can I use low-fat sour cream for this dip? Yes, you can use low-fat sour cream if you prefer a lighter version of the dip. However, the dip may be slightly tangier and less creamy than when made with full-fat sour cream. 
 
How can I make my sour cream dip thicker? You can drain the sour cream before mixing to help remove excess liquid or add more sour cream to thicken the dip. Be sure the sour cream is chilled when serving; it also helps make it thicker. 
Serving: 1cup, Calories: 472kcal, Carbohydrates: 15g, Protein: 6g, Fat: 45g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 136mg, Sodium: 1023mg, Potassium: 384mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1519IU, Vitamin C: 9mg, Calcium: 248mg, Iron: 1mg
Author: Gina Dickson
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