Creamy Parmesan Dip

To cut a few calories and some fat, use light cream cheese and sour cream products in this dip; serve with fresh vegetable dippers instead of the crackers or chips.

Creamy Parmesan Dip
8 users rated this recipe an average rating of 3.5
30 servings
Serving Size:
1 tablespoon
10 mins
1 hr
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Creamy Parmesan Dip

8 ounce package cream cheese, softened
8 ounce carton dairy sour cream
cup grated Parmesan cheese (2 ounces)
tablespoons finely chopped green onion (1)
teaspoons dried Italian seasoning, crushed
Milk (optional)
Sliced green onion (optional)
Assorted vegetables, such as baby carrots, cauliflower florets, cherry tomatoes, green onions, jicama or red sweet pepper strips, pea pods, radishes, yellow summer squash slices, and/or zucchini slices; or crackers or chips


  1. In a medium bowl, beat cream cheese, sour cream, Parmesan cheese, green onion, and Italian seasoning with an electric mixer on low speed until fluffy. Cover and chill at least 1 hour.
  2. If the dip is too thick after chilling, stir in 1 to 2 tablespoons milk. Spoon the dip into serving bowl. If desired, garnish with sliced green onion. Serve with cut-up vegetables, crackers, and or chips. Makes about 30 (1-tablespoon) servings.

From the Test Kitchen

Prepare dip as above through Step 1. Cover and chill for up to 24 hours. Cut up vegetable dippers and place in resealable plastic bags; chill for up to 24 hours.

Creamy Dill Dip:

Prepare as above, except omit Parmesan cheese, Italian seasoning, and sliced green onion garnish. Stir 2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed; and 1/2 teaspoon seasoned salt or salt into to the beaten cream cheese mixture. If desired, garnish dip with a dill sprig.

Nutrition Facts

(Creamy Parmesan Dip)
    Per serving:
  • 40 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 11 mg chol.,
  • 49 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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