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Raw veggies are a staple on any party food table. There is nothing better than a red pepper slice or a baby carrot that you can munch on while you mingle. But let’s be real, the best part of the veggie platter is the dipping sauce. Something creamy with lots of flavor is always the best complement to crunchy, fresh veggies and this sour cream veggie dip does the trick! This classic recipe is reminiscent of ranch dressing, but the sweetness of the chopped onion and the tangy sour cream brings it to the next level!

Veggie Sour Cream Dip Recipe

Yield: 1 cup of dip

1 cup Tillamook Sour Cream
1 tablespoon dried dill weed
1 tablespoon dried minced onion
1 tablespoon dried parsley
¹⁄₂ teaspoon seasoned salt (you can add more to taste)

1. Combine all ingredients together. Cover and store in fridge for 4-6 hours before eating (I like to make it the day before serving it so that the flavors can really meld together).

2. Best served with veggies!

Ingredients updated on 12/30/2015



This dip was good but I had to add about 1 cup of mayo because it was way to salty for us.

January 22nd, 2015 at 12:54 pm

Tillamook Team

Hi Hannah,
Thanks so much for reaching out with your feedback on this recipe. I'll share your note with the team and we'll take another look at the recipe and reduce the seasoned salt (with the option to add more depending on taste preferences). We really appreciate you taking the time to give us this feedback!

All the best,
Amalya of the Tillamook team

January 22nd, 2015 at 1:06 pm


This was delicious and so easy. I don't like dill so I substituted a couple shakes of garlic powder and used
1/4 tsp plain sea salt in place of the seasoned salt.

February 1st, 2015 at 1:54 pm

Tillamook Team

Hi Carol,
Glad you gave this recipe a try, and liked it! That garlic powder sounds like a tasty addition to the recipe as well! Thanks for taking the time to leave us a comment here on the blog!

All the best,
Amalya of the Tillamook team

February 2nd, 2015 at 2:40 pm

Terry Eaton

My guess is the 1/2 Table spoon salt is an error. 1/2 teaspoon is probably what you meant to have. As I, and most people avoid salt, I'm making it without salt.

December 25th, 2015 at 2:05 pm

Tillamook Team

I think you might be right, Terry! We went ahead and updated the recipe to be 1/2 teaspoon. Thanks so much for pointing this out - we really appreciate it!

All the best,

Callie, of the Tillamook team

January 25th, 2016 at 9:06 am


This is an excellent receipe primer, I made some changes and it turned out wonderfully.
I used 2 cups of sour cream, 1/4 tsp of dill, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp Celtic salt, 3 heaping tbsps of dried onion, freeze dried chives and crushed red dragon peppers.
I had this with fresh veggies but it is also great for chips and pretzels.
Next time I may add some shredded Parmesan, Romano and oregano for an Italian twist.

May 3rd, 2018 at 6:15 pm


Tillamook Team

Hi Snowcat60,

Yum! That sounds delicious! Thanks for sharing your version of Veggie Sour Cream Dip with us:)

All the best,

Sierra, of the Tillamook team

May 9th, 2018 at 1:48 pm
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