Creamy Garlic Herb Dip: The Five-Minute Sauce That Makes Everything Taste Better

Ingredients for Creamy Garlic Herb Dip

This recipe makes about 2 cups, enough for 8 to 10 people as an appetizer.

For the dip

• 4 ounces cream cheese: softened, half of a standard 8-ounce block. It makes the dip thick and smooth.
• 1 cup sour cream: for creaminess and gentle tang.
• ½ cup mayonnaise: adds richness and helps everything blend.
• 3 to 4 garlic cloves: finely grated or pressed. Use 3 for a milder dip.
• 1 tablespoon lemon juice: brightens the flavor.
• 2 tablespoons fresh dill: finely chopped.
• 1 tablespoon fresh chives: finely chopped.
• 1 teaspoon fresh rosemary: very finely chopped, optional.
• ½ teaspoon salt: or to taste.
• ¼ teaspoon black pepper
• 1 to 2 tablespoons milk: only if you want a thinner dip.

For serving

• Fresh vegetables: carrots, celery, cucumber, bell pepper strips, radishes and cherry tomatoes.
• Potato chips, pita chips or crackers
• Extra dill and a rosemary sprig: to garnish.

Choosing Your Ingredients

Fresh garlic makes all the difference. Jarred minced garlic often tastes sour or flat in an uncooked dip. Grate fresh cloves on a fine grater or use a garlic press so the garlic melts into the cream and you do not bite into big pieces.

Full-fat sour cream and cream cheese give the best texture, but light versions work if that is what you have. Plain Greek yogurt can replace the sour cream for a tangier dip.

Fresh dill is sold in bunches in the produce section of most US supermarkets. If you only have dried dill, use 2 teaspoons and let the dip rest longer, at least 2 hours, so the herbs soften.

Want a softer garlic flavor? Roast a whole head of garlic instead. Cut off the top, drizzle with olive oil, wrap in foil and roast at 400°F for 40 minutes. Squeeze out the soft cloves and mash them into the dip. It becomes sweet, mellow and caramel-like.