Dijon Party Dip

Five ingredients and ten minutes of mixing stand between you and a dip that will outshine every store-bought tub on the table. Sour cream and mayo create the creamy base, but it’s that ¼ cup of Dijon mustard doing the real work. That’s a generous amount, and it gives the dip a sharp, vinegary kick that wakes up raw veggies better than any ranch ever could.

The hour of chilling isn’t optional. Freshly mixed, the flavors sit on top of each other. After resting in the fridge, the mustard heat mellows slightly and the green onion flavor spreads through the whole dip. It tastes like a completely different thing.

Swirl a little extra Dijon across the top before serving. It looks great and gives guests a hit of straight mustard with their first scoop.

Pro Tips

• Use full-fat sour cream for the best texture. Low-fat versions tend to get watery after sitting.
• Plain yogurt works as a sour cream swap and adds a tangier edge. Greek yogurt makes it thicker and more scoopable.
• Finely chop the green onion so it distributes evenly. Big chunks mean some bites are all onion and others have none.
• Serve with sturdy vegetables that can handle a thick dip: carrot sticks, celery, bell pepper strips, broccoli florets, and blanched snap peas.

Variations

• Add a tablespoon of prepared horseradish for a sharper, sinus-clearing version.
• Stir in fresh chopped dill and a squeeze of lemon for a creamy Dijon-herb dip.
• Use whole grain mustard instead of smooth Dijon for a rustic texture with visible mustard seeds.