This 4-ingredient chive Preston dip is the kind of old-school party recipe that never makes it to the end of the gathering because everyone keeps circling back for one more scoop. It has that creamy, savory, oniony flavor that feels right at home at late-summer cookouts, holiday snack tables, and last-minute game day spreads. I love recipes like this on busy weeks because they come together in minutes, use simple ingredients, and still feel like the thing everyone talks about afterward.
Serve this dip with sturdy crackers, ridged potato chips, pretzel thins, or sliced vegetables like celery, cucumbers, and bell peppers. It also works really well as part of a bigger appetizer board with olives, sliced sausage, cubes of cheddar, and a cold sparkling drink or crisp white wine if you're hosting adults.
4-Ingredient Chive Preston Dip
Servings: 8
Ingredients
8 ounces cream cheese, softened
1 cup sour cream
1 packet dry ranch seasoning mix
3 tablespoons fresh chives, finely chopped
Directions
1. In a medium mixing bowl, add the softened cream cheese, sour cream, and dry ranch seasoning mix.
2. Stir until the mixture is smooth and fully combined, scraping down the sides as needed.
3. Fold in the chopped fresh chives until evenly distributed throughout the dip.
4. Transfer to a serving bowl, cover, and chill for at least 30 minutes so the flavors can blend and the dip can firm up slightly.
5. Serve cold with crackers, chips, or fresh vegetables.
Variations & Tips
Make-ahead tip: This dip is even better after a few hours in the refrigerator, so it's a great one to mix up the night before a party or cookout.
Texture tip: If you want an extra-thick dip for scooping with heavier crackers, start with full-fat cream cheese and full-fat sour cream, and chill it well before serving.
Extra herb version: If you love a fresher herb flavor, add a little chopped parsley or dill along with the chives. It keeps the same easy feel while making the dip look a little more dressed up.
Shortcut tip: If your cream cheese is still a little firm, cut it into cubes and let it sit at room temperature for 20 to 30 minutes so the dip mixes up smoothly without lumps.