Keto Veggie Dip Recipe
This easy keto veggie dip combines mayonnaise, tangy sour cream, fresh rosemary, and dill into a rich, creamy cold dip tailored for crisp low-carb vegetables.
Ingredients
- 1 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp fresh rosemary (about 4 sprigs)
- 1 tbsp dill
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt (or to taste)
Instructions
- Pull the rosemary leaves away from their stems and discard the stems. Keep only the tender leaves so the finished dip has no woody bits.
- Finely chop the rosemary leaves and dill on a clean cutting board. The herbs should be small enough to distribute evenly through the creamy mixture.
- Put the chopped herbs, mayonnaise, sour cream, pepper, onion powder, garlic powder, and salt in a small bowl. The ingredients should sit together in the bowl before mixing so the seasonings blend evenly.
- Whisk the mixture firmly, or stir with a spatula, until fully combined. Stop when the dip looks smooth and evenly speckled with herbs, with no streaks of sour cream remaining.
- Use a food processor instead if you prefer a more finely blended herb texture. Process only until the mixture is uniform, since overmixing can make the dip loose and overly airy.
- Transfer the dip to a clean mason jar and refrigerate it with the lid on. Chilling helps the herbs and dried seasonings meld into the creamy base before serving.
Notes
Storage: Store the dip in a clean, airtight glass jar or covered container in the refrigerator at 40 °F or below. Texture tip: If liquid pools around the edges from the sour cream or herbs, whisk the dip gently to restore its smooth consistency without adding water. Freezing: Freezing is not recommended because mayonnaise and sour cream can separate upon thawing, leaving a watery or grainy texture. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.