Description
This vibrant and creamy Easter Dip combines smooth cream cheese and sour cream with colorful diced bell peppers and fresh herbs for a flavorful, refreshing appetizer perfect for spring gatherings and holiday celebrations.
Ingredients
Scale
Main 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. Using an electric mixer on medium speed, blend until the mixture is smooth and fully combined, ensuring a creamy base for the dip.
- Add Vegetables and Herbs: Gently fold in the diced bell peppers, chopped fresh chives, chopped fresh parsley, garlic powder, lemon juice, salt, and pepper. Mix carefully to distribute all ingredients evenly without breaking down the bell peppers.
- Adjust Seasoning: Taste the dip and adjust the seasoning if necessary by adding more salt, pepper, or lemon juice to suit your preference.
- Chill the Dip: Transfer the dip into a serving bowl. Cover it tightly with plastic wrap or a lid, then refrigerate for at least 30 minutes. This chilling step helps the flavors meld together and the dip to thicken slightly.
- Serve: Present the chilled Easter Dip with an assortment of crunchy vegetables like carrot sticks, celery, cucumbers, or crackers for scooping and dipping.
Notes
- For a tangier flavor, increase the lemon juice by an additional teaspoon.
- Customize the bell peppers with your favorite colors or substitute with finely diced cucumbers for a different crunch.
- This dip can be prepared up to one day in advance and kept refrigerated in an airtight container.
- For a lower-fat option, substitute full-fat sour cream with low-fat sour cream or Greek yogurt.
- Chilling the dip enhances the flavors, so avoid skipping the refrigeration step.
