Homemade Sour Cream and Chive Dip is so easy to make with just three ingredients. It is a soured cream and mayonnaise based dip with chives. It is suitable for vegetarians, is naturally gluten-free and takes less than 5 minutes to prepare.
- Sour Cream and Chive Ingredients
- How to make sour cream and chive dip
- Serving Suggestion
- Storage
Sour Cream and Chive Dip is creamy and tangy and can be used as a dip or as a condiment. It is also known as Sour Cream Chive Sauce .
It is a popular dip at parties and get-togethers and is mostly served alongside tortilla chips, crudites or crispy potato appetizer.
Great with Air fryer Buffalo Cauliflower .
The dip is easily available in supermarkets like Tesco, Asda, Aldi and Morrisons. Doritos and McDonalds also do their own versions.
I find that supermarket versions do not taste quite as fresh so I prefer to make my own. I love making sour cream and chive dip for potatoes in particular.
Sour Cream and Chive Ingredients
Sour cream – Sour cream is a milk/dairy product made by fermenting cream. It has a tangy and slightly acidic flavour, and a creamy and thick consistency.
For the best results, use full-fat but a low-fat options works too.
Alternatively, use greek yogurt or crème fraiche or buttermilk as a sour cream substitute. If you have it to hand, add a dash of double cream if using one of these alternatives. You will be rewarded with a super creamy dip!
Mayonnaise – I used vegan mayo to keep the dip egg-free but you can use normal mayo too.
Omit the mayo and stick to the sour cream alone for a no mayo sour cream and chive dip
Chives – fresh chives are a must for maximum chive flavor. Chives are herbs that are related to onions and garlic but have a much milder flavor. Do not use dried. To make this recipe without chives , you can use other fresh herbs such as fresh dill or parsley but it will taste different.
Salt and pepper
Optional variations:
Garlic – either garlic powder or fresh minced garlic optionally tastes great. You can also use onion powder
Lemon juice – you can use a little fresh or bottled lemon juice. Alternatively, add a little lemon zest
You can use spring onion greens instead of chives as per your preference.
How to make sour cream and chive dip
This recipe is so simple! You simply need to mix all of the ingredients together!
Prep the chives by washing and gently pat dry.
You can either use a sharp knife or kitchen scissors to finely chop/cut the chives
In a bowl, mix together the sour cream, mayo and chives.
Season with salt and pepper to taste.
If adding minced garlic, you can use a garlic press or a mini chopper.
Serving Suggestion
Sour cream and chive dip goes great with a range of finger food! Perfect as snacks for movie night, potlucks, game day and get-togethers
You can go for veggies like vegetable batons or crudites. Carrots, cucumber stick, celery sticks or bell peppers are all good examples.
Tortilla chips, pita bread, pretzels or crispy potato chips will definitely be a party favourite!
If you have time on your hands, you can prepare these crispy garlic air fryer smashed potatoes or air fryer triple cooked chips or air fryer sweet potatoes fries
Air Fryer Breaded Mushrooms or Air Fryer Avocado Fries or even these Air Fryer Zucchini Fries are lower carb alternatives to potato recipes.
Storage
You can make this chive dip recipe in advance.
Store it in the fridge in an airtight container for up to 4-5 days. You will notice that the flavours improve with time.
Can you freeze sour cream and chive dip
Yes, sour cream and chive dip is safe to freeze with or without chives, but keep in mind that it’s texture and consistency may change when thawed.
Remove the dip from the freezer and place in the refrigerator and let your sour cream dip thaw for up to 10-12 hours. Take the thawed sour cream out of the fridge, and give it a good stir before using it.
If you have extra sour cream, before adding additional ingredients spoon some in small air tight container or zip-lick bag. Or spoon it in to the ice cube tray, freeze it, then remove and store in the freezer safe bag.
Sour cream stays good in the freezer for 2 months.
Other Dip/sauce/chutney Recipes
Tamarind sauce
Poppadom Dips – a trip of indian dips served at indian restaurants
Indian Mint Sauce Recipe – a minty yogurt dip
Date and Tamarind Chutney
Red Garlic Chutney
Carrot, Tomato Chutney
Yogurt Sauce – kebab style yogurt garlic sauce
Tzatziki recipe – a Greek classic made with cucumber and garlic
Whipped Goat Cheese Dip
Olive Oil Bread Dipping (Bread Dipping Oil)
Cranberry Whipped Feta Dip – so festive and perfect for the holidays
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Sour Cream and Chive Dip
Equipment
- 1 Bowl
- 1 Spoon
- 1 kitchen scissor or knife
Ingredients
- 1 cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh chives (less or more)
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional
- 1 teaspoon garlic granules or powder
- 1 tablespoon lemon juice
Instructions
- Wash 1/4 cup fresh chives under running water, and pat dry.
- Chop them using kitchen scissors or knife.
- In a mixing bowl add 1 cup sour cream ,
- Then add 1/2 cup mayonnaise ,
- 1/2 teaspoon salt , 1/2 teaspoon black pepper and 1 teaspoon garlic granules , 1 tablespoon lemon juice (if using)
- Add 3/4 chopped chives in and mix everything.
- Serve in a serving bowl and garnish the dip with remaining chives.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sour Cream and Chive Dip
Equipment
- 1 Bowl
- 1 Spoon
- 1 kitchen scissor or knife
Ingredients
- 1 cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh chives (less or more)
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional
- 1 teaspoon garlic granules or powder
- 1 tablespoon lemon juice
Instructions
- Wash 1/4 cup fresh chives under running water, and pat dry.
- Chop them using kitchen scissors or knife.
- In a mixing bowl add 1 cup sour cream ,
- Then add 1/2 cup mayonnaise ,
- 1/2 teaspoon salt , 1/2 teaspoon black pepper and 1 teaspoon garlic granules , 1 tablespoon lemon juice (if using)
- Add 3/4 chopped chives in and mix everything.
- Serve in a serving bowl and garnish the dip with remaining chives.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
You will not miss eggs in this Baked Eggless Cheesecake recipe . It has all the hallmarks of a perfect New York Cheesecake without needing eggs – it has a rich, creamy and dense filling with a buttery crust.
It is the perfect dessert for a small party, get-together and more!
- Eggless Baked Cheesecake Ingredients
- Equipment
- How to make perfectly baked cheesecake without eggs
- Pro Tips for the best eggless cheesecake
- Storage
- Other Eggless Baking Recipes
This delicious eggless cheesecake is prepared with cream cheese, greek yogurt, condensed milk, cream and cornstarch. The egg-free cheesecake filling is so creamy and rich – perfect for dietary needs such as egg allergy or ethical/environmental/health reasons.
The crust is wonderfully buttery and melt in the mouth! This baked version is a beautiful homemade dessert that is well worth the time and effort.
I love cheesecake pretty much in any form.
For super quick, almost “instant” cheesecakes, my go-to recipe is this no bake eggless strawberry cheesecake . I can change up the topping to whatever I fancy!
I mostly use my Instant Pot to make New York style Instant Pot Eggless Cheesecake . This time, I thought I’d go back to basics and make a baked cheesecake in the oven using a water bath.
To go totally dairy-free, this Vegan Burnt Basque Cheesecake uses just 5 main ingredients.
This is an easy cheesecake recipe as the recipe does not have too many steps. Also, ingredients are all available at your local grocery store.
Eggless Baked Cheesecake Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Eggless Filling:
Soft cheese – you must use full-fat cream cheese.
Double cream – or heavy cream works fine.
Greek yogurt – alternatively use the same quantity of sour cream. This gives the slight sour taste of the cheesecake. Again, use the full fat variety.
Sweet condensed milk – ensure it is the full fat version rather than the light version
Sugar – use white granulated sugar, you can also use caster sugar
Cornstarch – aka corn flour which works as a setting agent, therefore, you do not need eggs.
Ensure ingredients have reached room temperature.
Optional flavourings: vanilla extract, lemon juice or lemon zest or cocoa powder
Base:
You need graham crackers for a traditional graham cracker crust. UK readers can use digestive biscuits which is what I have used for this recipe.
Butter – unsalted or salted both work, you need the butter to be melted.
Toppings
I went for fresh srawberries but you can go for so many options!
- fresh fruit such as raspberries, blueberries or chopped mangoes.
- strawberry sauce or strawberry puree
- sweet chocolate sauce to make an eggless chocolate cheesecake
- caramel sauce
- whipped cream
Equipment
Springform pan – I have used a 7 inch spring form cake pan
Foil – to cover the springform from the outside to prevent leaks
Parchment paper – to line the bottom of the pan
Electric mixer – to make the filling
Alternatively, use a wire whisk and spatula
Food processor – to crush the biscuits to a fine powder/crumb. You can also use a zip lock bag and rolling pin
How to make perfectly baked cheesecake without eggs
This simple eggless cheesecake is made in a few easy steps. Follow the step by step photos and video for instructions
Prepare the base:
Cut parchment paper into a round to fit inside your chosen springform pan. Brush the inside of the pan with a little melted butter
Using a rolling pin or a food processor, crush the graham crackers/digestive biscuits until they form fine crumbs
Tip in the melted butter and mix well.
Using the back of a small glass, press the crust mixture along the sides and bottom of the pan. You can either go up the sides of the spring pan or just the bottom.
Place the biscuit base in the freezer whilst you prepare the filling.
Prepare the cream cheese mixture
You will need a large mixing bowl or a stand mixer/electric beater.
Firstly, beat the cream cheese on medium speed until it is light and fluffy.
Add in the greek yogurt and sugar and mix well for around a minute.
Steadily pour in the condensed milk and mix until well incorporated.
Tip in the cornflour (ensure it is lump free, sieve if you have to) and the double cream. In this recipe, you do not need to whip cream.
Mix all the ingredients well ensuring to scrape down the sides of the bowl.
Add any flavourings.
The batter should look smooth and glossy.
Take the biscuit butter mixture out from the freezer. Pour the cheese cake filling into the spring pan, leaving around 1 inch from the top. The filling will expand as it cooks.
Wrap the whole spring form in two lots of tin foil. This is to ensure no water can leak into the pan. Use one large bit of tin foil at a time to prevent gaps in the foil. You can secure the foil with a bit of string if you need to.
Cooking the cheesecake
Have the oven preheated to 180C / Gas Mark 4 / 350F
Place the spring form pan in a baking tray. Pour hot water into the baking tray – be careful to avoid splashing the top of the cheesecake with water.
Place the cheesecake in the middle of the oven and bake for around 50 minutes.
The cheesecake will start to set at the edges but should remain pale cream in colour. If your cheesecake seems to do this before 50 minutes, then please turn the heat off early.
Classic cheesecake New York style remains pale in colour so do not let your cheesecake to cook until it is golden brown.
Once you’ve reached this stage, turn off the heat and open the oven door. This ensures the cheesecake cools slowly.
Allow the cheesecake to sit in the oven for 30 minutes, after this, remove it and allow to cool to room temperature on a wire rack.
Place in the fridge to set overnight or for a minimum of 6 hrs once the cheesecake has totally cooled. You may want to place it in an airtight container to avoid odours from the fridge setting in.
Pro Tips for the best eggless cheesecake
Follow these tips and tricks for creamy cheesecake that is free of cracks and doesn’t sink .
- For best results, plan ahead. The prep time may be short but the recipe requires plenty of chilling time.
- Ensure the cream cheese, cream and greek yogurt/sour cream is at room temperature before mixing. Cold ingredients tend to incorporate more air during mixing which causes bubbles to form.
- The most important tip is to not cook the cheesecake until it is fully cooked. The centre of the cheesecake should still jiggle. It will continue to cook as it cools.
- Note that all ovens work a bit differently so you may need to adjust these settings.
- Leave the oven door open but keep the cheesecake in the oven to prevent it cooling too fast. Cooling the cheesecake too quickly can cause it to sink.
- Allow the cheesecake to chill before serving. This time is crucial for the cheesecake to set perfectly.
- To get perfect clean slices, I recommend cleaning the knife with some kitchen paper in between each cut. Cut straight down rather than using a back and forth motion as this will disturb the biscuit base.
Storage
You can store this cheesecake in the fridge in an airtight container for up to 3 days. After this, it looses its freshness.
You can easily freeze this eggless cheesecake. Simply place the baked cheesecake in a freezer safe container. Once frozen, you can wrap it in plastic wrap (cling film) and store for 1 month.
Allow it to thaw to room temperature on the kitchen counter or in the freezer overnight.
I actually froze this exact cheesecake and I can confirm that it freezes and defrosts really well without compromise to taste or texture.
Other Eggless Baking Recipes
Gulab Jamun Cake
Saffron Pistachio Shortbread
Semolina Cake (Revani)
Chocolate Orange Cake
Butterscotch Tart
Candied Walnuts with Brown Sugar
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Eggless Baked Cheesecake
Equipment
- 1 Mixing bowl
- 1 hand blender
- 1 7" springform cake tin
- 1 Parchment paper
- 1 kitchen aluminum foil
- measuring cups
Ingredients
Biscuit Base
- 20 graham crackers /digestive biscuits
- 4 tablespoon unsalted butter melted
Cheesecake filling
- 560 grams cream cheese full fat
- 1 can condensed milk sweetened (397g)
- ½ cup sugar
- ½ cup greek yogurt
- 3 tablespoon corn flour /starch
- 1 teaspoon vanilla extract
- 1 cup heavy cream double cream
Instructions
Prepare the base:
- Cut parchment paper into a round to fit inside your chosen springform pan. Brush the inside of the pan with a little melted butter
- Using a rolling pin or a food processor, crush the 20 graham crackers until they form fine crumbs
- Tip in the 4 tablespoon unsalted butter and mix well.
- Using the back of a small glass, press the crust mixture along the sides and bottom of the pan. You can either go up the sides of the spring pan or just the bottom.
- Place the biscuit base in the freezer whilst you prepare the filling.
Prepare the cream cheese mixture
- You will need a large mixing bowl or a stand mixer/electric beater.
- Firstly, beat the 560 grams cream cheese on medium speed until it is light and fluffy.
- Add in the 1/2 cup greek yogurt and 1/2 cup sugar and mix well for around a minute.
- Steadily pour in the 1 can condensed milk and mix until well incorporated.
- Tip in the 3 tablespoon corn flour (ensure it is lump free, sieve if you have to) and the 1 cup heavy cream or double cream and 1 teaspoon vanilla extract . In this recipe, you do not need to whip cream.
- Mix all the ingredients well ensuring to scrape down the sides of the bowl.
- Add any flavourings.
- The batter should look smooth and glossy.
- Take the biscuit butter mixture out from the freezer. Pour the cheese cake filling into the spring pan, leaving around 1 inch from the top. The filling will expand as it cooks.
- Wrap the whole spring form in two lots of tin foil. This is to ensure no water can leak into the pan. Use one large bit of tin foil at a time to prevent gaps in the foil. You can secure the foil with a bit of string if you need to.
Cooking the cheesecake
- Have the oven preheated to 180C / Gas Mark 4 / 350F
- Place the spring form pan in a baking tray. Pour hot water into the baking tray – be careful to avoid splashing the top of the cheesecake with water.
- Place the cheesecake in the middle of the oven and bake for around 50 minutes.
- The cheesecake will start to set at the edges but should remain pale cream in colour. If your cheesecake seems to do this before 50 minutes, then please turn the heat off early.
- Classic cheesecake New York style remains pale in colour so do not let your cheesecake to cook until it is golden brown.
- Once you’ve reached this stage, turn off the heat and open the oven door. This ensures the cheesecake cools slowly.
- Allow the cheesecake to sit in the oven for 30 minutes, after this, remove it and allow to cool to room temperature on a wire rack.
- Place in the fridge to set overnight or for a minimum of 6 hrs once the cheesecake has totally cooled. You may want to place it in an airtight container to avoid odours from the fridge setting in.
Video
Notes
- For best results, plan ahead. The prep time may be short but the recipe requires plenty of chilling time.
- Ensure the cream cheese, cream and greek yogurt/sour cream is at room temperature before mixing. Cold ingredients tend to incorporate more air during mixing which causes bubbles to form.
- The most important tip is to not cook the cheesecake until it is fully cooked. The centre of the cheesecake should still jiggle. It will continue to cook as it cools.
- Note that all ovens work a bit differently so you may need to adjust these settings.
- Leave the oven door open but keep the cheesecake in the oven to prevent it cooling too fast. Cooling the cheesecake too quickly can cause it to sink.
- Allow the cheesecake to chill before serving. This time is crucial for the cheesecake to set perfectly.
- To get perfect clean slices, I recommend cleaning the knife with some kitchen paper in between each cut. Cut straight down rather than using a back and forth motion as this will disturb the biscuit base.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
