Description
This Easter Dip is a colorful and creamy appetizer perfect for spring gatherings. Made with cream cheese, sour cream, fresh bell peppers, and herbs, it’s a flavorful, easy-to-make dip that pairs wonderfully with crunchy vegetables or crackers. Ready in just 10 minutes and served chilled, it’s a festive addition to your holiday spread.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup diced bell peppers (mix of colors)
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh parsley
- 1 tsp garlic powder
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Combine cream cheese and sour cream: In a mixing bowl, add the softened cream cheese and sour cream. Use an electric mixer on medium speed to blend these until the mixture becomes smooth and creamy, creating the base of the dip.
- Add vegetables and seasonings: Stir in the diced bell peppers, fresh chives, parsley, garlic powder, lemon juice, salt, and pepper. Mix well until all the ingredients are fully incorporated and evenly distributed throughout the dip.
- Adjust seasoning: Taste the dip and adjust salt and pepper as needed to achieve your preferred flavor balance.
- Chill the dip: Transfer the dip to a serving bowl, cover it with plastic wrap or a lid, and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.
- Serve: Serve the chilled Easter Dip with an assortment of crunchy vegetables like carrots, cucumbers, and celery, or your favorite crackers for dipping.
Notes
- For a tangier flavor, try substituting lemon juice with a splash of apple cider vinegar.
- You can prepare the dip a day ahead to deepen the flavors; just keep it covered in the fridge.
- If you prefer a smoother texture, finely mince the bell peppers or pulse them briefly in a food processor before adding.
- Fresh herbs can be substituted based on availability, such as dill or basil.
- This dip pairs exceptionally well with pita chips, pretzels, or toasted bread slices.
