Low FODMAP Vegetable Dip
Skip the store-bought dip. This Low FODMAP Vegetable Dip is creamy, herby, and made without garlic or onion.
Servings: 8 Servings (Makes 2 cups)
Equipment
Ingredients
- 1½ cups sour cream lactose-free if needed (Note 1)
- ½ cup mayonnaise (Note 2)
- 2 tablespoons dried chives
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
- 2 tablespoons fresh lemon juice (Note 3)
- Drizzle of garlic infused olive oil, chopped green onions for garnish, optional
Fresh Vegetable Options:
- peeled whole carrots or baby carrots
- cherry tomatoes
- sliced cucumbers
- jicama sticks
- snap peas
- quartered radishes
Instructions
- In a medium-sized bowl add the sour cream and mayonnaise. Stir until combined.
- Next add the dried chives, dried parsley, dried dill, salt, and fresh lemon juice. Stir until combined.
- Cover and store in the refrigerator for a minimum of 30 minutes. Overnight is even better.
- To serve: Pour the dip into a serving bowl, drizzle with garlic infused olive oil and chopped green onions if using. Add chopped fresh veggies to a platter along with the vegetable dip.
Notes
Note 1: Use a full-fat sour cream for the creamiest dip. Use lactose free sour cream if needed.
Note 2: Do not swap for Miracle Whip. It is too sweet and may contain high fructose corn syrup.
Note 3: Freshly squeezed lemon juice is the best option.
Nutrition Information
Serving: 1 ServingCalories: 118kcalCarbohydrates: 4gProtein: 2gFat: 10gSugar: 0g
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