This Dairy-Free Veggie Dip is a thick and creamy snack or appetizer you can make in just moments. Just spoon it into a bowl and surround it with crunchy vegetables at your next party, game day or holiday get-together.
And this non-dairy dip is also gluten-free, vegan, low carb, keto, Paleo and Whole30 friendly.
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Why this recipe works
Veggie dips are a common appetizer at so many parties that they’re easy to take for granted. But if they’re made right, they can be savory, flavorful and pretty irresistible. They often consist of mayonnaise, sour cream or Greek yogurt and seasonings such as spices and fresh or dried herbs.
But if you’re dairy-free, vegan or Paleo, you can’t enjoy the classic version as it contains dairy. By making a simple swap, this becomes a dairy-free dip for veggies that anyone can enjoy!
You just need to use dairy-free sour cream instead of regular sour cream. The two brands I turn to most often are Kite Hill (vegan friendly) and Forager (vegan, Paleo and Whole30 friendly).
You could also use a dairy-free Greek yogurt but those can be more difficult to find and the few I’ve tried aren’t very good. But that’s fine – you can make a healthy veggie dip without Greek yogurt.
And then all you have to do is mix everything together and enjoy! The seasonings are similar to those found in ranch dressing so if you like ranch, you’ll love this!
This dairy-free vegetable dip is delicious straight away or you could chill it in the fridge for at least an hour so it’ll thicken up.
I like to enjoy it with crunchy vegetables like carrots, cucumber, bell peppers, sugar snap peas and cauliflower. You can also serve it with crackers too.
What you need
Ingredients:
- 1 cup mayonnaise (avocado oil mayonnaise for Paleo/Whole30; vegan mayonnaise for vegan)
- ½ cup dairy-free sour cream (such as Kite Hill for vegan or Forager for vegan/Paleo/Whole30)
- 2 teaspoons minced fresh dill, plus more for garnish
- 1 teaspoon dried parsley
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- Zest from ½ a lemon (optional)
Equipment:
- A medium mixing bowl
- Measuring spoons
- Measuring cups
- A cutting board
- A chef’s knife
- A whisk or spatula (the kind for stirring, not flipping)
- A serving bowl
How to make Dairy-Free Veggie Dip
Step 1: In a medium mixing bowl, combine all the ingredients. Whisk or stir everything together until combined. Taste and adjust seasoning.
Step 2: Pour into a serving bowl and top with more minced fresh dill. Or chill it in the fridge for at least one hour to let it thicken up, then taste again to double-check the seasoning (chilling the dip can affect the flavor).
FAQ
You can use dairy-free Greek yogurt in place of the dairy-free sour cream.
You can use ¾ teaspoon dried dill instead of fresh.
You can use 1 teaspoon kosher salt instead of fine sea salt.
You can use 1 tablespoon minced fresh parsley instead of dried (and then add more on top to garnish as well).
Yep. You can store this dairy-free dip in the fridge. Check the expiration dates on the mayonnaise and sour cream – whichever one is sooner, that’s how long you can keep the dip.
I do not recommend freezing this dip.
Yes. This recipe has only 1 gram of carbs per serving, making it appropriate for a low carb lifestyle.
Yes. This recipe only has 1 gram of net carbs and 25 grams of fat per serving, making it appropriate for a keto lifestyle.
Yep! None of the ingredients contain gluten. If you have celiac, please check all ingredient labels to make sure they’re safe for you.
If you use Paleo-friendly mayonnaise (like Chosen, Sir Kensington’s or Primal Kitchen) and Paleo-friendly sour cream (such as Forager), this is also a Paleo veggie dip.
If you use Whole30-friendly mayonnaise (like Chosen, Sir Kensington’s or Primal Kitchen) and Whole30-friendly sour cream (such as Forager), this is also a Whole30 veggie dip.
If you use vegan mayonnaise and vegan sour cream, this is also a vegan veggie dip.
Other recipes you might like:
- Dairy-Free Onion Dip (gluten-free, vegan, paleo)
- Buffalo Chicken Dip (dairy-free, Paleo, Whole30)
- Gluten-Free Charcuterie Board
- Anchovy Ricotta Dip
- Grilled Avocado Hummus (dairy-free, Paleo, Whole30)
Dairy-Free Veggie Dip (vegan, Paleo, Whole30)
Ingredients
- 1 cup mayonnaise (avocado oil-based for Paleo/Whole30; vegan mayonnaise for vegan)
- ½ cup dairy-free sour cream see notes below for options
- 2 teaspoons minced fresh dill plus more for garnish, optional
- 1 teaspoon dried parsley
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- zest from ½ lemon optional
Instructions
- In a medium mixing bowl, combine all the ingredients. Whisk or stir everything together until combined. Taste and adjust seasoning.
- Pour into a serving bowl and top with more minced fresh dill. Or chill it in the fridge for at least one hour to let it thicken up, then taste again to double-check the seasoning (chilling the dip can affect the flavor).
Blumenkasten Kaufen says
Great website, thanks for the great recipes… I’ll use them again in the future 😉 THANK YOU !!! Greetings from Germany
Paleo Gluten Free Guy says
Glad you’re enjoying the recipes!