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    Home » Simple Vegan Recipes » Appetizers and side dishes

    Vegan sour cream ranch party dip

    Last Modified: May 2, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    Tangy, dilly vegan sour cream dip is quick and easy to make. It comes together in minutes, even if you choose to make the sour cream from scratch!

    overhead photo of party spread with vegan sour cream dip in the center

    Recipe notes

    You can make your vegan sour cream dip with store-bought vegan sour cream or homemade. I've done it both ways, and it works great!

    If you want to make your sour cream from scratch, I recommend using my garlic cashew cream recipe, but eliminating the garlic and increasing the lemon juice by one to two tablespoons. You can back off on the water, too, to make it thicker, more like dairy sour cream.

    You can use cashew cream, your favorite homemade sour cream recipe, or packaged vegan sour cream. You do you!

    If you're making from-scratch sour cream, add the spices in this recipe to the blender when you're making the sour cream itself. It can all come together at once.

    For store-bought, just mix the sour cream in your serving bowl with the spices, and you're good to go.

    Either way, this simple dip takes about 10 minutes of active time to make. You can serve it right away, but I definitely recommend chilling it.

    The chilling time gives the flavors a chance to meld, and you'll have a much more flavorful result if you wait. It also allows the sour cream to thicken up more for the most decadent dipping experience.

    dipping a carrot into ranch party dip so you can see how thick and creamy it is

    How to store and use it

    You can make this recipe a day or two before your party. It keeps for up to a week in the fridge. If you are making this ahead or if you have leftovers (you won't!), just store in an airtight container in the refrigerator.

    This sour cream dip also works in other applications besides as a dip. It's great dolloped onto baked potatoes or a bowl of soup. I sometimes like to add a spoonful of this dip to a bowl of vegan chicken stew to give it a creamy edge.

    serving platter with vegan ranch dip with carrots and broccoli for dipping

    Vegan Sour Cream Dip Recipe

    Tangy, dilly vegan sour cream dip is quick and easy to make. It comes together in minutes, even if you choose to make the sour cream from scratch!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: Vegan
    Keyword: vegan sour cream dip
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Chill Tim: 15 minutes
    Total Time: 20 minutes
    Servings: 8
    Calories: 164kcal
    Author: Becky Striepe

    Ingredients

    • 2 cups (16 ounces) vegan sour cream - store-bought or homemade is fin
    • 1 ½ teaspoons garlic powder
    • 1 ½ teaspoons onion powder
    • 1 tablespoon dried dill
    • 1 tablespoon lemon juice
    • salt and white pepper - to taste
    • veggies - for dipping

    Instructions

    • For store-bought sour cream: Combine all of the ingredients except for the veggies right in your serving bowl, and chill the dip for 15-20 minutes before serving.
    • For homemade sour cream: If you’re making the sour cream from scratch, you can do it at the same time as you make the dip. Just add the garlic, onion, dill, lemon juice, salt, and pepper to the blender along with the sour cream ingredients. Chill for 15-20 minutes before serving.

    Notes

    Different sour creams may have different levels of sourness. Adjust the lemon juice, as needed, to suit your tastes.
    Dip will keep for 1 week in the fridge.

    Nutrition

    Nutrition Facts
    Vegan Sour Cream Dip Recipe
    Amount per Serving
    Calories
    164
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    4
    g
    20
    %
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    0.003
    g
    Sodium
     
    284
    mg
    12
    %
    Potassium
     
    25
    mg
    1
    %
    Carbohydrates
     
    18
    g
    6
    %
    Fiber
     
    0.2
    g
    1
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    22
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    9
    mg
    1
    %
    Iron
     
    0.2
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan appetizers and side dishes

    • Cheesy Vegan Drop Biscuits
    • Vegan Colcannon (stovetop or Instant Pot!)
    • Roasted Potatoes & Broccoli with Tahini-Miso Dressing
    • One-Bowl Cornbread Muffins

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. jjj

      March 04, 2019 at 4:08 pm

      can the dried dill be replacef with something else

      Reply
      • Becky Striepe

        March 04, 2019 at 7:32 pm

        Dill is pretty critical to giving it that ranch flavor, so I would not substitute it.

        Reply
    2. Jenny

      January 31, 2018 at 8:05 pm

      This is amazing! Thank you for the recipe!

      Reply
      • Becky Striepe

        February 01, 2018 at 11:31 am

        Hooray! So glad you’re enjoying it!

        Reply
    3. Brandie

      June 23, 2016 at 11:47 pm

      I'm going to try this recipe. Nice and easy and could easily pair up great with a pizza crust that needs dipping (I love pizza and dips more than I do veggie and dip). Thanks for sharing :)

      Reply
      • Becky Striepe

        June 24, 2016 at 8:16 am

        Ooh yes! Ranch and pizza crust are always a good combo!

        Reply
    4. swathiiyer

      June 20, 2016 at 6:14 pm

      Looks delicious, thanks for sharing with Hearth and soul blog hop, pinning

      Reply
    5. Sophia | Veggies Don't Bite

      June 16, 2016 at 4:22 pm

      Nothing better than sitting down with a bowl of dip, fresh veggies and a few chips. YUM!

      Reply
    6. Jenn

      June 15, 2016 at 2:41 pm

      Perfect party dip! We always had ranch dip growing up...of course it was the store bought, dairy filled kind. This sounds sooo much better! Love it!

      Reply
    7. Linda @ Veganosity

      June 15, 2016 at 2:23 pm

      This looks and sounds so good, Becky. I'd love to dip a few potato chips into that bowl-haha!

      Reply
    8. JL Fields

      June 15, 2016 at 9:56 am

      I think I'm going to make this with the soy yogurt recipe you shared recently!

      Reply
      • Becky Striepe

        June 15, 2016 at 11:14 am

        You are a genius!!

        Reply
    9. Alisa @ Go Dairy Free

      June 14, 2016 at 11:22 pm

      I was just having a conversation about a friend who's hosting a graduation party for her son this weekend and making a sour cream dip - she uses dairy-free sour cream even though her son is no longer allergic as when she tried to use dairy sour cream, her whole family said the dip tasted funny! This reminded me of that :) Now I can't wait to try it!

      Reply
      • Becky Striepe

        June 14, 2016 at 11:26 pm

        Too funny! I think it's so interesting how your tastebuds change as you change how you eat.

        Reply
    10. Amy Katz from Veggies Save The Day

      June 14, 2016 at 4:09 pm

      Looks delicious!

      Reply
      • Becky Striepe

        June 14, 2016 at 4:49 pm

        Thank you, Amy!

        Reply
    11. Ricki

      June 13, 2016 at 10:22 am

      PERFECT for summer parties!! And so delish. On the "must try" list!

      Reply
      • Becky Striepe

        June 13, 2016 at 10:27 am

        Thank you, Ricki!

        Reply
    12. Aimee / Wallflower Kitchen

      June 13, 2016 at 8:59 am

      This is my kind of summer snack!

      Reply
      • Becky Striepe

        June 13, 2016 at 9:15 am

        Thank you! Mine, tooooo!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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