Rosemary-Garlic Sour Cream Dip

Rosemary-Garlic dip goes great with kettle chips or these portobello mushroom fries! This simple dip gets better the longer it sits (don’t let it go bad) so it’s great to make on a weekend and snack on during the week. Use it as a sandwich spread with some roast beef, or put it on a baked potato. Once you try it, I think you’ll find many uses for it!

Rosemary Garlic Sour Cream Dip Recipe


Rosemary-Garlic Dip

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5 from 2 reviews

  • Author: Hilah Johnson


  • 1/4 cup sour cream
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 1/2 teaspoon fresh minced rosemary or thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Combine all ingredients and refrigerate at least 30 minutes to blend. Keeps in the fridge for one week.

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  1. Amy on September 19, 2016 at 9:26 am

    Hi Hilah! We made these last night and they were amazing! And we are happy to report that the recipe works totally great with gluten free ingredients, too. We used GF flour for the flour step, and GF breadcrumbs (not panko style, regular breadcrumb style.) Could eat these everyday 🙂

    • Matt on January 5, 2020 at 10:19 am

      Everyone loved it! I micro-planed the garlic to give it some heat.

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