This fun 3 Ingredient Veggie Dip Recipe is served cold and perfect for veggies, crackers, and more! See the super easy recipe here!
3 Ingredient Veggie Dip Recipe for Spring– OK Any Time of Year!
If you’re enjoying fresh produce in the spring and summer, veggie dip is a must make. I can’t say it’s JUST for those warmer months, however. This dip works great for any church potluck, family dinner, or even to serve around the holidays. As you can tell from my pictures, this 3 Ingredient Veggie Dip Recipe is perfect for a St. Patrick’s Day party snack!
This recipe is actually a great “party” dip since you can serve it right inside a hollowed out green bell pepper! Top with a few chives and it makes a great centerpiece. You can use this recipe for casual veggie and dip trays, or more formal charcuterie board setups.
How to Make this 3 Ingredient Dip Recipe:
Yes, it’s only 3 ingredients. To be honest there’s not a lot of effort required on this dip recipe. That’s a win for those of us in a hurry to get dinner on the table!
My only kitchen tip on this recipe is to try and make it ahead of time. It will only take you about 5 minutes of time to make. If you can let it sit for 30 minutes to an hour before serving, those flavors will have time to mix. Your dip will have a better flavor overall! Sometimes I’ll set a phone alarm or kitchen timer so I remember to prep the dip before dinner. 🙂
You will need one 16 oz carton of Sour Cream, one packet of Hidden Valley Ranch Seasoning, and One Philadelphia Vegetable Cream Cheese.
I can usually find the Philadelphia Vegetable Cream Cheese in the refrigerated section of my Walmart. It’s located near the regular cream cheese blocks. If you can’t find it you can always use one of their other flavors. As a substitute, Chive and Onion would work, but keep in mind your final results may vary.
Soften Your cream cheese on the counter until it’s a spreadable consistency. Then, using a large mixing bowl, add the sour cream and ranch seasoning.
If you keep a jar of homemade ranch seasoning in the pantry, you can substitute that. Use about 2 Tablespoons of homemade dry ranch seasoning in place of the ranch packet.
After your dip has been thoroughly mixed it’s time to put it in the bell peppers to serve!
Serving Dip Inside a Bell Pepper
For this recipe, you want to select a nice and sturdy green bell pepper. We’ve all seen those wonky ones that won’t even stand up on their own. Those might work for fajitas, but for this recipe we need one that can balance! Look for one with 3-4 bumps on the bottom. Your bell pepper should have more of a bowl shape like the one pictured below.
Just cut the top of the bell pepper off with a large, sharp kitchen knife. Wash the inside and outside thoroughly. Add your dip and a few chives for garnish and you’re done! You can refrigerate the dip right inside the bell pepper. Cover lightly with plastic kitchen wrap or insert in a large sealed container, taking care not to squish the pepper.
Serve after 30 minutes- 1 hour. The dip can keep for several days, but if you’re refrigerating this dip I would scoop any leftovers out of the pepper. Discard the pepper for the best texture and flavor.
I hope you can enjoy this one for spring! Print your 3 Ingredient Veggie Dip recipe here:
- 1 16 oz carton Sour Cream
- 1 single packet Hidden Valley Ranch Seasoning (or 2 Tablespoons of Homemade Ranch Seasoning)
- 1 Single Carton of Philadelphia Vegetable Cream Cheese Spread
- Chives, for Garnish
- 1 Large Green Bell Pepper
Soften Cream Cheese on the counter or microwave (gently covered) until texture is spreadable.
Add cream cheese, sour cream, and ranch seasoning packet into large mixing bowl.
Mix well with a sturdy spatula or mixing spoon.
After most of the sour cream and ranch seasoning are incorporated, you can use a large, heavy whisk to mix in any remaining lumps of cream cheese.
Prep the green bell pepper by slicing off the top edge evenly all the way around. Remove all seeds, core, and any inner fibers. Wash inside and outside of the bell pepper well with running water and a veggie brush as needed.
Make sure the bell pepper has no water left inside, and pat outside with a paper towel to dry. Add dip carefully to the inside of the bell pepper.
Smooth the top of the dip with a spoon, level with the top edges of the bell pepper.
Add chives for garnish (optionally)
Allow to sit for in the refrigerator 30 minutes- 1 hour to let flavors mix. Lightly cover with plastic wrap, as necessary.
Keep refrigerated until ready to serve.
Amount Per Serving: Calories: 137Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 94mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g
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