Garlic and herb dip is perfect with pizza, wedges, fries and all your other fakeaway favourites. Pass on Papa Johns and knock down Domino’s, because this homemade copycat garlic and herb dip is always just the way you love it.
Garlic and herb pizza dip
This creamy, cooling herb and garlic dip has become a staple of pizza takeaways in recent years and you can see why.
It is perfect for dunking plain bits of pizza crust, spicy wedges, dough balls, fries… all your favourites.
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Takeaways can be good for a treat, but we all know how those treats add up by the end of the month, so before you reach for the Papa John’s or Domino’s menu again, try making this garlic and herb dip at home, along with a homemade pizza!
You’ll always get it just the way you like it and your budget won’t buckle under the strain.
This garlic and herb dipping sauce is one of the few occasions where I’d recommend dried over fresh herbs. They infuse all the other ingredients, and have that great take out pizza sauce taste.
Leftovers are great on a salad, or even as a garlic and herb sauce for pasta.
Why make herb and garlic dip
- Easy and economical and far better than takeout!
- Irresistibly creamy and cooling
- Just everyday ingredients
- Adjust the flavours just the way you like
- Make in advance
Garlic and herb dip ingredients
- Sour Cream – Store/supermarket own brand is perfect, but choose one that is fairly thick. I prefer a regular full fat sour cream but you don’t have to. You can also use a vegan sour cream.
- Mayonnaise – Again, choose your favourite. I like a good thick creamy, full fat version, as it has more flavour. Use vegan/egg free if that’s what you prefer.
- Dried Herbs – I have used the classic combination of basil and oregano but you can vary this with other Mediterranean herbs.
- Garlic granules – choose the fine granules about the consistency of table salt, rather than powder or the larger granules.
- White wine vinegar – For a touch of acidity
- Salt, black pepper and sugar – to season and balance the flavour. Don’t be tempted to skip the sugar, it does not make the dip taste sweet, but does make a different to the final flavour.
How to make garlic and herb dip – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – First, put all your ingredients in a clean, dry bowl.
Step Two – Mix it all up. Cover and leave in the fridge for at least an hour, or preferably overnight to infuse.
Check you are happy with the seasoning and enjoy your garlic and herb dip with pizza, wedges or whatever you like.
Serve your garlic and herb dip with all your pizza takeaway favourites, just like the versions you buy from Domino’s or Papa John’s. It’s great with pizza crusts, dough balls, wedges and fries. It’s also delicious with salad or a crudité platter.
You could also enjoy your dip with any spicy or fried food. Try it with chicken wings, pakora, breaded mushrooms or onion rings.
You can even turn leftovers into a garlic and herb sauce for pasta!
- Add different fresh or dried herbs. Try coriander, tarragon or dill.
- Add a touch of chilli sauce, or chili flake to your herb and garlic dip for a touch of heat.
- For a lighter dip, use lower fat mayonnaise or sour cream, or substitute all the sour cream, and up to half the mayo with a good, thick, Greek-style natural yogurt. Make sure you keep some mayonnaise in the mix for the flavour.
Store your dip in an airtight tub in the fridge and eat within 3 days. Avoid freezing, as the dip may split.
Hints and tips
- If the sour cream has separated in the fridge, just pour the liquid portion away.
- Use dried herbs rather than fresh for this recipe. They will infuse nicely through the other ingredients. You can use some fresh parsley to garnish if you like.
- Leftovers can be used as a garlic and herb pasta sauce. You can add some bacon pieces or salmon.
Yes! This dip is suitable for a gluten free diet.
You can do this by choosing vegan mayonnaise and dairy free sour cream substitute.
Yes, you should keep it in the fridge.
Not quite. The classic American ranch dip involves buttermilk and a slightly different combination of herbs.
More pizza recipes & condiments
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- Pizza fries – TV dinner indulgence
- Italian pizza seasoning – an instant burst of flavour to add to pizzas, sauces and more
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Garlic & Herb Dip
- 60 g (0.25 cups) sour cream
- 60 g (0.25 cups) mayonnaise
- ½ tsp (0.5 tsp) white wine vinegar
- ½ tsp (0.5 tsp) oregano (dried)
- ½ tsp (0.5 tsp) basil (dried)
- ½ tsp (0.5 tsp) garlic granules
- pinch (pinch) sugar
- salt & pepper (to taste)
- First, put all the ingredients in a clean, dry bowl.60 g sour cream, 60 g mayonnaise, ½ tsp white wine vinegar, ½ tsp oregano, ½ tsp basil, ½ tsp garlic granules, pinch sugar, salt & pepper
- Mix until well combined. Then cover and store in the fridge for at least an hour for all the flavours to infuse.
- Serve with pizza, wedges or fries.