Easy Sour Cream and Chive Dip

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This homemade sour cream and chive dip recipe is so easy and delicious you'll want to keep it all for yourself. But the recipe makes enough creamy dip to share, and since it requires only a handful of simple ingredients, you can whip it up quickly when company stops by unexpectedly!

A blue bowl with sour cream and chive dip and a plate of potato chips.

This staple of the dip world is perfect for game day, holiday parties, movie night with the kids or any other fun occasion. It tastes best if it sits overnight in the refrigerator, but it's also perfectly delicious to eat right away. Simply stir together the ingredients and get dipping!

Ingredients That Matter

This is a flexible recipe with a handful of ingredients, but let's dig into each to see why they matter:

Ingredients for sour cream and chive dip on a table.

Sour Cream. It's sour cream and chive dip, so we have to start with sour cream! We prefer full fat sour cream for its thick body, creamy texture and tangy flavor. But, you can certainly swap in light or low-fat sour cream if you are concerned about fat and calories. In addition, you could use crème fraiche instead of sour cream, though it will be creamier and less tangy compared to regular sour cream. Ever wonder if it's okay to eat sour cream that has separated? Of course! It's natural for some of the liquid to sperate from the milk solids over time and once the surface has been broken (like when you take a spoonful out after first opening it). Simply stir it together to incorporate the liquid back into the solids, or drain and discard.
Chives. This delicate herb is part of the allium family and is related to onions, leeks, scallions and garlic. It's a flowering perennial (meaning it grows back every year) with a mild yet distinct oniony flavor. Chives are super delicate and difficult to store in the refrigerator for a long time. Try wrapping them in plastic wrap or in a damp paper towel placed in an air-tight container or bag. When buying them at the grocery store, don't be surprised if you have to pick through a few containers to find bright green and firm chives.
Mayonnaise. Simply stirring chives into sour cream would be quite tasty, but it won't taste and feel much like a dip. That's where mayonnaise comes in! We need to give the dip some body, and since mayonnaise is thicker than sour cream yet equally creamy and tangy, it's the prefect ingredient for this dip. As with the sour cream, we call for full-fat mayonnaise, but you can certainly use low-fat or light mayonnaise to save on calories and fat.
Garlic Powder. We use garlic powder in our dip strictly out of preference. But we think we have a good case to make! First, garlic powder has a garlicky flavor without much of the heat or sharpness that comes from a clove of fresh garlic. Some people love that assertive garlic flavor, but for this application, we prefer a more muted, tamer garlic flavor. And second, minced or even grated fresh garlic will still make the dip less creamy and you'll get pockets of raw garlic flavor. No thanks. Garlic powder mixes in easily and essentially dissolves into the dip. But, again, if you love raw garlic, simply substitute one grated clove of fresh garlic.
Lemon. A little acidity helps cut through the richness of the sour cream and mayonnaise, and we love a squeeze of fresh lemon juice. If you'd like, try grating in some fresh lemon zest (though go easy on the zest or it'll be too overpowering).

How to make sour cream and chive dip

All you need to do is stir the ingredients together. Simple enough right? Well, this wouldn't be much of a blog if I didn't give you some practical tips to get the ultimate creamy and smooth consistency sauce for your next baked potato or air fried buffalo chicken. Here's how the recipe comes together:

A wooden cutting board with a knife and chopped chives.

Step 1: Start by finely chopping the chives. That can be challenging because chives are so delicate. Simply line up the chives together and thinly slice with a sharp (SHARP) knife. You can also use scissors to cut chives, but again, they need to be sharp.

A blue bowl with sour cream and mayonnaise and a cutting board with a lemon.

Step 2: Next, stir together the mayonnaise and sour cream in a mixing bowl. Add the garlic powder and lemon juice for a kick of acidity. Stir or whisk this mixture until it has a very smooth consistency.

A blue bowl with sour cream and onion dip unstirred.

Step 3: Add the chives and stir until well combined. From here you should adjust the seasoning with more lemon juice, garlic powder, salt and pepper to your taste.

A blue bowl with sour cream and chive dip and a spoon.

Step 4: For best results, cover the dip and pop it in the fridge for a few hours. This will enhance the flavors. Just before serving, garnish with more fresh chives and a big pinch of pepper, if desired.

Substitutions and Variations

This tangy and creamy sour cream dip is perfect as is, in my humble opinion, but there are plenty of substitutions you can make depending on your preferences or dietary restrictions. Consider the following substitutions and variations:

Dairy-Free - To make this recipe dairy-free and even vegan, you'll have to swap to a plant-based mayo. Instead of the sour cream, consider using a plant-based yogurt.
Herbs - If you want to add more fresh herbs to this recipe, try stirring in a couple teaspoons of dill or parsley.
Yogurt - Skip the sour cream all together and instead use plain full-fat or low-fat Greek yogurt.
Aromatics - Try adding a teaspoon of onion powder, chili powder, some grated fresh garlic or even curry powder.

What to serve with the dip

It's dip, you know what to eat with dip, right? Right?? RIGHT??? A big bowl of crispy potato chips, maybe some carrots, sliced celery, crunchy bell peppers? Okay, here are some bonus ideas:

Crispy Air Fryer Red Potatoes
Crispy Herb Roasted Potatoes
Skillet Charred Corn on the Cob
Air-Fryer Steak Fries
Red Lentil Patties
Loaded Potato Bowl
Plantain or Tortilla Chips
Cole Slaw
Salad Dressing (thinned with a touch of buttermilk)

A white bowl with sour cream and chive dip and a plate of potato chips.

Storage

Sour cream dip tastes best if you refrigerate it for a few hours after making it. This gives the flavors a chance to blend well into the dip!

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Garnish with more sliced fresh chives and a big pinch of black pepper, if desired. I do not recommend freezing this recipe.

More Sauces and Dips

Looking for more homemade dips, vinaigrettes and sauces? Try these:

Dinner Ideas

Need some inspiration for dinner tonight? Gives these recipes a try:

FAQ

How do I make sour cream and chive dip with Greek yogurt?

You can easily swap in Greek yogurt when making a sour cream and chive dip. For the quantities in this recipe, simply use ¾ cup of plain full-fat or low-fat Greek yogurt instead of the sour cream.

How do I make sour cream and chive dip without sour cream?

Use plain full-fat yogurt or Greek yogurt, plant-based yogurt or labneh instead of sour cream.

Why is there water on top of my sour cream and chive dip?

When sour cream is mixed into dips and sauces and refrigerated, whey from the cream can separate. This is completely safe to eat. Simply stir the mixture before serving. If desired, however, you can pour or spoon off they whey.

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