Lawson’s Chip Dip Recipe (3 Ingredients)

This copycat Lawson’s chip dip is made with just three ingredients and comes together in about five minutes. It works as a chip dip or a veggie dip and keeps in the refrigerator for up to a week.

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When I was growing up in northwest Ohio, grabbing a bag of potato chips and a tub of Lawson’s chip dip on the weekend was a regular thing. Lawson’s was a local convenience store chain, and their chip dip was the kind of thing you kept going back to. One serving turned into two, two turned into three, and by the end of the night the tub was empty.

The Lawson’s stores are long gone now. You can apparently still find the original dip in some Circle K locations, but I have been making this version at home for years. Friends who grew up somewhere else and never heard of Lawson’s try it expecting a regular chip dip and end up preferring it to the French onion dip they are used to. That says something.

It takes three ingredients and about five minutes. The hardest part is remembering to take the cream cheese out of the refrigerator ahead of time so it softens enough to blend smoothly.

A Little Background on Lawson’s

In 1939, dairy owner J.J. Lawson started a small store at his dairy farm in Cuyahoga Falls, Ohio to sell dairy products directly. It eventually grew into a regional convenience store chain with locations mostly in Ohio and neighboring states. Along with staples like bread and milk, Lawson’s sold a chip dip that developed a loyal following among people who grew up with it.

Lawson’s was acquired by Consolidated Foods in 1959. Consolidated Foods later became Sara Lee, and around that time the U.S. Lawson’s stores were sold to Dairy Mart. In 2002, a Canadian company purchased Dairy Mart and most locations were converted to Circle K gas stations and convenience stores.

The dip outlived the stores, at least in home kitchens across Ohio. This recipe is as close as I have been able to get to the original.

Why You’ll Love This Recipe

• It takes three ingredients and about five minutes to make.
• It works just as well as a veggie dip as it does a chip dip, so it is easy to put out for a crowd with different preferences.
• The flavor gets better after it sits in the refrigerator for a bit, so it is a good one to make a few hours ahead.
• It keeps well for up to a week, which means leftovers are not a problem.
• If you grew up in Ohio, this one will taste exactly like what you remember.

What Makes This Recipe Work

• Letting the dip sit in the refrigerator for at least 30 minutes before serving gives the flavors time to come together. It is noticeably better after it rests.
• Chive and onion cream cheese does most of the flavor work. The onion and chive are already built in, so you are not starting from scratch with a plain base.
• Sour cream loosens the cream cheese into a dippable consistency and adds a mild tang that keeps the dip from feeling too heavy.
• Dry ranch seasoning adds a little extra depth and ties the flavors together. A full tablespoon is the right amount , anymore than that and the ranch starts to take over.

What You Will Need to Make Copycat Lawson’s Chip Dip Recipe

• 8-ounce container of Chive and Onion Cream Cheese
• 1 cup Sour Cream
• 1 TBSP dry ranch dressing mix

How to Make This Lawson’s Copycat Chip Dip

Soften the Cream Cheese

Take the cream cheese out of the refrigerator about 20 minutes before you plan to make the dip. Softened cream cheese blends much more smoothly than cold cream cheese straight from the fridge.

Mix the Ingredients

Add the cream cheese, sour cream, and dry ranch seasoning to a bowl. Use a hand mixer and blend until the dip is smooth and creamy with no lumps remaining.

Chill and Serve

You can serve the dip right away, but the flavor is noticeably better after it has sat in the refrigerator for 30 minutes to a few hours. Store any leftovers in a sealed container in the refrigerator for up to a week.

Ingredient Highlights

• Chive and onion cream cheese is the key ingredient here. Philadelphia makes a widely available version that works well. Do not substitute plain cream cheese — the chive and onion flavor is what makes this dip taste right.
• Full-fat sour cream gives the dip the best texture and flavor. A reduced-fat version will work but the dip will be slightly thinner.
• Dry ranch mix from a packet is what the recipe calls for. Hidden Valley is the most common brand. Start with one tablespoon and taste before adding more — the cream cheese already has a lot of flavor built in.

Make It Your Way

• Add a pinch of garlic powder if you want a little extra savory depth in the dip.
• Stir in a small handful of finely chopped fresh chives right before serving for a little extra freshness and color.
• Use this dip as a spread on a sandwich or wrap. It works really well with turkey or chicken.
• For a slightly lighter version, use half sour cream and half plain Greek yogurt. The texture changes a little but the flavor holds up.

What to Serve With It

• Potato chips are the classic pairing and what most people reach for first.
• Sliced vegetables work just as well. Cucumbers, carrots, bell peppers, and celery all hold up well when dipped.
• Crackers and sliced baguette are good options if you are putting the dip out as part of a larger spread.
• This dip is a natural fit on a veggie board or alongside other dips at a party. It holds up at room temperature for a couple of hours without losing anything.

Simple Tips

• Taste the dip before adding a second tablespoon of ranch. The chive and onion cream cheese already has a good amount of flavor, and too much ranch can overpower it.
• Do not skip softening the cream cheese. Cold cream cheese will leave small lumps in the dip even with a hand mixer.
• Make it a few hours ahead if you can. The dip is good right away but the flavor develops as it sits and is noticeably better after some time in the refrigerator.
• Double the batch if you are feeding a crowd. It takes the same five minutes and the leftovers keep well.

Frequently Asked Questions

Can I make this ahead of time?

Yes, and it is actually better if you do. Making it a few hours before serving gives the flavors time to come together. You can make it up to two days ahead and store it covered in the refrigerator.

How long does it keep?

Stored in a sealed container in the refrigerator, this dip keeps well for up to a week.

Can I use plain cream cheese instead of chive and onion?

You can, but the dip will taste noticeably different. The chive and onion cream cheese is doing a lot of the flavor work here. If you can only find plain, add a tablespoon of dried chives and a teaspoon of onion powder to compensate.

Where can I find the original Lawson’s chip dip?

Lawson’s convenience stores closed long ago, but some Circle K locations in Ohio still carry a version of the dip. Outside of that, this homemade version is about as close as it gets.

More Dip Recipes Worth Trying

• Quick and Easy 3-Ingredient Everything Bagel Dip
• The Best Spinach and Artichoke Dip with Only 3 Ingredients
• Quick and Easy Greek Tzatziki Appetizer Dip

Final Thoughts

This is one of those recipes I have been making for so long it barely feels like a recipe anymore. Three ingredients, five minutes, and it is done.

If you grew up with Lawson’s dip, this one will bring it back. If you have never had it before, it is worth making once just to see why people from northeast Ohio get so nostalgic about a convenience store chip dip.