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Sour Cream-Chive Dip

Serve this dip with our Strawberry-Rhubarb Sangria for a perfect party pair.

  • yield: Makes 1 1/2 cups


  • 1/2 cup sour cream
  • 3/4 cup nonfat plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 bunch chives, finely chopped (2/3 cup)
  • 1 clove garlic, minced
  • 1 teaspoon grated lemon zest plus 2 tablespoons lemon juice
  • Salt and pepper
  • Grape tomatoes, for serving
  • Celery sticks, for serving

Cook's Note

To store, refrigerate in an airtight container, up to 2 days.


  1. Step 1

    Whisk together sour cream, yogurt, mayonnaise, chives, garlic, lemon zest, and lemon juice. Season with salt and pepper. Serve with grape tomatoes and celery sticks.

Everyday Food, June 2012