Potato Chive Dip
Creamy, savory, and packed with flavor, this Potato Chive Dip is the ultimate crowd-pleaser for any gathering or snack time. Roasted russet potatoes are the secret to its hearty, textured base, while a luscious blend of sour cream, mayonnaise, and fresh chives adds a creamy, tangy twist. A touch of garlic powder and a splash of lemon juice elevate the dip with subtle depth and brightness. Perfect for pairing with crispy chips, crunchy veggie sticks, or warm bread, this versatile recipe is easy to make and works beautifully as an appetizer or an indulgent snack. Ready in just 40 minutes, this make-ahead-friendly dip is sure to become your next party favorite. Keywords: potato chive dip, roasted potato dip, creamy appetizer recipe, party dip, easy homemade dip.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 0.25 cup Fresh chives
- 0.5 teaspoon Garlic powder
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the russet potatoes, then dice them into small, evenly-sized cubes.
Place the potato cubes on a baking sheet lined with parchment paper. Drizzle them with olive oil, and season with salt and black pepper. Toss to coat evenly.
Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender. Stir halfway through to ensure even roasting.
Let the roasted potatoes cool for 10-15 minutes until they are warm but not hot.
In a large mixing bowl, combine the sour cream, mayonnaise, chopped fresh chives, garlic powder, and lemon juice.
Add the cooled roasted potatoes to the mixture, then mash lightly with a fork or potato masher. Leave some chunks for texture, or mash until smoother, depending on your preference.
Taste the dip and adjust the seasoning with additional salt or pepper if needed.
Transfer the dip to a serving bowl and garnish with extra chopped chives.
Serve immediately with chips, vegetable sticks, or bread, or refrigerate for up to 2 days. Let the dip come to room temperature before serving if stored in the fridge.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 19.8 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2141 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
