Swiss Vegetable Dip

If you’ve ever had that classic creamy vegetable dip at a party, scooped up with crudites or hollowed-out bread, this is the one. It leans on a packet of Knorr Swiss vegetable soup mix to do the flavoring, stirred into a base of sour cream loosened with a little mayonnaise.

The soup mix is loaded with dried vegetables and herbs, and the real key is giving them time to rehydrate. A full two-hour chill softens those flecks and lets the flavors bloom, turning a stir-together mix into a dip that tastes fresh and savory.

Skip the chill and the dip tastes flat with crunchy dried bits; give it time and it turns smooth and well-rounded.

It’s the kind of make-ahead appetizer you can throw together before guests arrive and forget about until serving.

Pro Tips

• Chill the full two hours, or longer, so the dried vegetables soften and the flavor develops.
• Use full-fat sour cream for the creamiest body.
• Stir again before serving to redistribute everything evenly.

Variations

• Fold in chopped fresh spinach and water chestnuts for a loaded vegetable dip.
• Serve in a hollowed round of bread, using the torn pieces for dipping.
• Add a squeeze of lemon or a little dill for brightness.