Seriously the best! I make tubs of this as this gets devoured so quickly I always seem to run out!


– 1 cup sour cream
– 1 (8 oz) package cream cheese, softened
– 1 cup shredded cheddar cheese
– 2 garlic cloves, minced
– 1 tablespoon fresh parsley, finely chopped
– 2 teaspoons fresh chives, finely chopped
– 1 teaspoon fresh thyme leaves
– ½ teaspoon salt
– ¼ teaspoon black pepper
– Optional: 1 green onion, sliced, for garnish


1. In a medium mixing bowl, combine the sour cream and cream cheese, stirring until smooth and creamy.
2. Gently fold in the shredded cheddar cheese, ensuring it’s well incorporated.

3. Add the minced garlic, parsley, chives, and thyme to the cream mixture, and give it another good stir to distribute the herbs evenly throughout the dip.

4. Season with salt and black pepper to taste. Don’t be shy with that pepper now—it really brings out the flavors.
5. If you have the time, let the dip rest in the refrigerator for at least an hour before serving. This little pause lets those beautiful flavors really marry together.
6. Give it one last stir before you put it out, and sprinkle the sliced green onion on top for that extra pop of color and flavor.
Variations & Tips:
– For a lighter version, feel free to use reduced-fat sour cream and cream cheese. It’ll still have loads of flavor but with fewer calories.
– If you have picky little ones or folks with sensitive palates, you can tone down the garlic to just one clove, or even use a half teaspoon of garlic powder instead.

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– Now, if you’re in a pinch and fresh herbs aren’t on hand, dried herbs can be a lifesaver. Just remember that they’re more potent, so use about a third of the amount called for fresh.
– For an extra kick, stir in a dash of hot sauce or sprinkle in some red pepper flakes.
– And lastly, don’t be afraid to get creative with your cheeses. Sometimes I like to add a little mozzarella or switch out the cheddar for pepper jack to spice things up.


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