In a medium bowl, blend sour cream, mayo, milk, lemon juice, salt and pepper. Combine 1 cup with each of the three dip flavors.
Refrigerate until serving with assorted veggies alongside.
Melt 1 tbsp unsalted butter in a 10-inch skillet over medium heat. Add 1 cup chopped onion and 1/2 tsp sugar and cook 15 minutes (you may need to lower heat to medium-low) until very soft. Remove from heat and add 2 tbsp Dijon mustard and a pinch of nutmeg. Stir in 1 cup Sour Cream Base.
Combine 2 chipotle chiles in adobo, seeded; 1 cup basil leaves and 1 cup Sour Cream Base in a mini chopper or blender. Puree until smooth.
Combine 1/2 sweet red pepper, finely chopped; 3 tbsp minced chives, 3 tbsp chopped parsley, 1 tbsp milk or water and 3/4 tsp garlic powder with 1 cup Sour Cream Base. Refrigerate 20 minutes or until serving.