Knorr Vegetable Dip

The classic party dip: a pint of sour cream stirred with Knorr vegetable or leek soup mix and minced onion, chilled and served with raw vegetables. Makes about 2 cups.

VegetarianNo added sugarMake-ahead

Contains: milk. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Bowl of sour cream vegetable dip surrounded by carrot, celery and pepper sticks
  • Prep 5 min
  • Chill 1 hr
  • Total 1 hr 5 min
  • Yield About 2 cups

Updated

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This is the dip that has been on party tables for generations, and it could not be simpler. Sandra Mills stirs a package of Knorr vegetable soup mix, or the leek soup mix, into a pint of sour cream with a little minced onion.

The hour in the refrigerator is important: it gives the dried vegetables time to soften and flavor the dip.

Ingredients

  • 1 pint sour cream
  • 1 package of Knorr Vegetable or Knorr Leek Soup
  • 1 tablespoon minced onion

Instructions

  1. Combine. Combine the sour cream, soup mix and onion.
  2. Chill. Let it sit in the refrigerator for at least an hour before serving.
  3. Serve. Surround with a platter of cut up raw vegetables.

Nutrition per 1/4 cup (estimated)

130Calories
7 gCarbohydrates
0 gFiber
7 gNet carbs
2 gProtein
11 gFat

Estimated per 1/4 cup (the recipe makes about 2 cups), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianNo added sugar

Tips

  • Sandra's serving idea: any dip can be served in a round loaf of unsliced pumpernickel bread. Cut a well in the loaf, fill it with dip, and tear the top into bite-sized pieces for dipping.

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