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overhead shot of cheese and chive dip on a plate with potato wedges surrounded by garnish
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5 from 6 votes

Cheese and Chive Dip

A fresh, simple and delicious homemade version of the classic Cheese and Chive Dip!
Prep Time5 mins
Total Time5 mins
Course: Dip
Cuisine: British
Servings: 1 cup
Calories: 172kcal
Cost: £1 / $1


  • Small Mixing Bowl
  • Sharp Knife & Chopping Board or Scissors (for chives)
  • Fine Cheese Grater
  • Spatula


  • 1/2 cup / 120g Full Fat Mayo
  • 1/2 cup / 120g Sour Cream
  • 2 heaped tbsp Cheddar Cheese, finely grated
  • 1 tbsp Fresh Chives, finely diced
  • 1 small clove Garlic, grated/minced
  • 1/2 Lemon, juice only
  • Salt & Black Pepper, to taste


  • Combine all of your ingredients in a suitably sized bowl, cover with cling film and pop in the fridge until needed.



a) Make ahead - It's best to make ahead as the flavours will develop and marry together in the fridge a little better.
b) Garlic - make sure it's a small clove otherwise it'll be too overpowering. For preference I'd start off with half a clove and adjust accordingly.
c) Cheese - I usually go for a nice strong cheddar to pack a punch of flavour. In all cases just make sure it's finely grated so it infuses the dip better.
d) Calories - whole recipe divided by 6.


Calories: 172kcal | Carbohydrates: 1.99g | Protein: 2.04g | Fat: 17.36g | Saturated Fat: 4.327g | Polyunsaturated Fat: 8.341g | Monounsaturated Fat: 4.08g | Trans Fat: 0.09g | Cholesterol: 19mg | Sodium: 163mg | Potassium: 55mg | Sugar: 0.27g | Vitamin A: 300IU | Vitamin C: 2.5mg | Calcium: 60mg