Dill Dip Recipe
It’s time to give this easy Dill Dip Recipe a try. It is a bold, flavorful dip that takes just 5 minutes to make. It’s perfect for a last-minute snack or a great addition to a veggie tray. Everyone will love the great flavor of this delicious dill dip, and now is the perfect time to give it a try.
This creamy dip recipe is a house favorite around here. It never fails to get both kids and adults to eat more fresh veggies. Be sure to try my Everything Bagel Dip and this Keto BLT Dip for two of the other fan favorite dip recipes.
Before You Get Started
Here are some tips to make the perfect dip the first time.
- Use fresh dill – Dill is the star of the show here. While you can use dried dill in a pinch (use half the amount listed), it is worth it to buy fresh at the grocery store if you don’t have any in your garden.
- Taste test – You should always season to taste. Since this is a no-cook recipe, it is very easy to taste as you go.
- Chill for the best flavor – While you can eat this right after mixing, letting it chill for a couple of hours helps the flavors to meld.
How to Make this Dill Dip Recipe
Step One: Add the sour cream, mayonnaise, dill, garlic powder, onion powder, parsley, and salt a large bowl.
Step Two: Stir until mixed well.
Step Three: Eat once done or place in the fridge to chill first.
Top Tip💡
In my opinion, this creamy dill dip does taste better when it’s stored in the fridge for a few hours. I love it when it’s cold, as it somehow makes the veggies taste even crisper.
Substitutions
- Plain Greek yogurt – If you want to swap out the sour cream for yogurt, Greek yogurt is a great option and gives a nice boost of protein.
- Dried dill – You can use dried dill weed (half the amount) or any other fresh herbs if you want.
Variations
- Spicy – Add a pinch of cayenne pepper and stir well to bring out the heat.
- Black pepper – You can also add some black pepper to taste.
See this Creamy Chive Dip for another homemade dip that is full of flavor.
Equipment
Now that you see how simple this recipe is, you can also guess that you don’t need a ton of equipment to make it. You need a spoon or spatula to stir, a mixing bowl, and then a bowl to serve it in.
Storage
If you aren’t going to eat the dip right away, store it in an airtight container and keep it in the fridge. It will last 4-5 days in the refrigerator.
I don’t recommend freezing this recipe because of the use of the sour cream. Going from frozen to thawed will not have a good texture.
Common Questions
There are so many options. We normally just serve it with raw vegetables. You can dip celery sticks, carrots, cherry tomatoes, cucumber slices, slices of bell peppers, and fresh broccoli. You can also dip potato chips or crackers into it as well. My favorite is thinly sliced raw zucchini or cucumbers.
I also think that it’s rich and creamy and would be a really good spread for sandwiches. Have fun pairing it with all sorts of foods.
Sometimes this happens. It doesn’t mean that there is anything wrong with the dip; it just means that you’ll want to stir it before serving again so that all that moisture is absorbed back into the dip.
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Dill Dip Recipe
Ingredients
- 1 cup sour cream or Greek yogurt
- 1 cup mayo
- 2 tbsp fresh dill
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp parsley
- 1 tsp salt
Instructions
- Stir together the ingredients.
- Enjoy immediately or store in the fridge.
Nutrition
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