Sour cream and chives make the most deliciously creamy dip, perfect for anything from tortilla chips to fancy seafood. Pure and simple, this sour cream and chive dip recipe is easy to make and hard to resist.
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Sour cream and chive dip
Who can resist a really good sour cream and chive dip? The combination soured cream, rich and velvety with that underlying hint of tartness, together with the freshness of chives is an all-time classic.
The cool creaminess of this dip is perfect for balancing intensely spicy or salty foods. It works with Eastern European and Tex–Mex dishes in much the same way as cooling raitas are used in Indian food.
Although this sour cream and chive dip recipe is great with crisps, crudités and snacks, you can do so much more with it. Make it part of the spread when you serve seafood, serve it as a condiment with pierogi, those delicious Polish dumplings, or enjoy it on the side with rich Eastern European stews.
Why make sour cream and chive dip?
- Absolutely delicious
- Simple everyday ingredients
- Scale it up for a party
- Easy to make ahead
Sour cream and chive dip ingredients
- Sour Cream – Choose full fat sour cream for good flavour and texture.
- Mayonnaise – Choose your favourite. I like a good thick creamy, full fat version, as I think that the flavour is better.
- Lemon – For juice, to add a touch of extra acidity.
- Chives – They need to be fresh. Dried herbs are just not the same in this recipe.
How to make sour cream and chive dip – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Chop the chives and put in a bowl with all the other ingredients.
I find the easiest way to chop chives is with pair of kitchen scissors. Reserve a few for garnishing the finished dip.
Step Two – Mix it all up. Cover and leave in the fridge for at least an hour to infuse. This also helps with the texture, which will thicken slightly.
Step Three – Now taste your sour cream and chives dip. You can season with pepper and salt to taste if you choose, but I prefer to leave it out, retaining that cool, pure taste. If you are going to use it to dip salty snacks, you definitely don’t need salt!
Once you are happy with your dip, store it in the fridge until you are ready to use it.
Serving suggestion
- Serve your garlic onion dip with all your favourite party food. I like to offer a crudité platter, melba toast, or homemade tortilla chips.
- Serve as part of a wider buffet spread. This sour cream and chive dip is good with prawns, salmon, chicken snacks, and almost anything you might dip.
- Enjoy your sour cream and chive dip as part of a Tex–Mex meal, to balance a hot chilli dish or with tortillas.
- Use it to top borscht, goulash or pierogi.
- Use to coat boiled new potatoes for a delicious potato salad.
- Serve on baked potato skins with a garnish of crispy lardons.
Variations
- Garlic powder is entirely optional, so leave it out if you prefer.
- Leave the mayonnaise out for a purist version.
- Thin your sour cream and chive dip with a little milk or buttermilk to make a salad dressing.
Storage
Keep this dip in an airtight container in the fridge and consume within 2 days. Not suitable for freezing.
Hints and tips
- Don’t be tempted to use a blender. It can spoil the texture of the dip, preventing it from thickening nicely in the fridge, and it will spoil your neatly snipped chives. It doesn’t save any effort and creates extra washing up!
- If you find that the sour cream has separated in the pot, pour off any liquid before preparing your dip.
- A little extra time in the fridge helps the texture. You might want to leave it overnight.
- Leftovers can be used as pasta sauce. It is very good with salmon.
FAQS
Sour cream, or soured cream, is cream that has been slightly fermented and has a slight ‘bite’. Although often associated with North American food, it has a much longer history in Eastern Europe, and is a staple of the cuisines of Russia, Hungary, Poland and beyond.
Yes. Simply choose vegan mayonnaise and dairy free sour cream substitute. They will behave in just the same way.
Check the mayonnaise jar, but as long as your mayonnaise is OK (and most is), the dip will be fine.
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Sour Cream and Chive Dip Recipe
Ingredients
- 120 g (½ cups) sour cream
- 60 g (¼ cups) mayonnaise
- 3 tbsp (3 tbsp) chives (chopped)
- 1 tsp (1 tsp) lemon juice
- ½ tsp (½ tsp) garlic powder (optional)
Instructions
- Put all the ingredients together in a bowl.120 g sour cream, 60 g mayonnaise, 3 tbsp chives, 1 tsp lemon juice, ½ tsp garlic powder
- Mix until well combined. Do this with a spoon or fork. Don't use a blender, as this harms the texture.
- Leave in the fridge for at least an hour. The flavours will infuse and the dip will thicken slightly.
Notes
- Don’t be tempted to use a blender. It can spoil the texture of the dip, preventing it from thickening nicely in the fridge, and it will spoil your neatly snipped chives. It doesn’t save any effort and creates extra washing up!
- If you find that the sour cream has separated in the pot, pour off any liquid before preparing your dip.
- A little extra time in the fridge helps the texture.
- Leftovers can be used as pasta sauce. It is very good with salmon.
David
So good – had this on baked potatoes!
Sam
Awesome tip to use the leftovers as a pasta sauce! Making double next time.
Emily
I swapped some Greek yogurt for half the sour cream – still amazing!
Lisa
It is not possible to have too many dips – they should be a food group!
Jac
I love dips so much! Great tip to snip up the chives with scissors!