This dill dip is creamy, delicious, and addictive, perfect with fresh veggies or chips. So quick and easy to throw together, it’ll become an instant potluck or entertaining favorite!
What Makes This Dill Dip So Good
- This dill dip belongs on any and every vegetable platter you put together this summer! It’s creamy and tangy with some tasty, savory seasonings mixed in.
- Serve it with anything! Almost any kind of vegetable works with it – cucumber, cherry tomatoes, broccoli, carrots, bell peppers, celery… Beyond that, I love it with a side of salty potato chips. There’s just something about the way the creaminess of the dip and the crunchiness of the chip go together. Although, you actually don’t have to use this as a “dip”. It’s great on top of baked potatoes or salmon, too!
- You only need 10 minutes to throw it together. I recommend chilling it in the fridge for at least an hour after you make it, to really let the flavors meld together, but that’s totally optional. If you want to dig in as soon as you’re finished mixing it, you absolutely can.
- Make-ahead party food? Say no more. You can mix up a batch of dill dip, then refrigerate it in an airtight container up to 3 days. No need to save this one to the last minute! Plus, the longer it chills, the more flavorful it’ll be!
Key Ingredients for Dill Dip
Dried Herbs – Dried herbs give this dip its pizzazz. If you’d rather use fresh herbs, you absolutely can. Just keep in mind that dried herbs have a stronger flavor than fresh herbs, so you’ll want to increase the amount of each if you’re using fresh. I’d start with doubling the quantity for each herb, but odds are you’ll want to triple them to get the most out of them.
Seasoning Salt – Yes, salt is a seasoning, but there’s also seasoning salt, a.k.a seasoned salt. It’s a blend of salt and other spices, like paprika, black pepper, garlic, onion, and a little chili pepper. You can find it at most grocery stores, or you can make your own and customize it to your liking!
Chef’s Tips
- If sour cream’s not your thing, you can swap out a little or all of it for Greek yogurt.
- The prepared dill dip will keep in the fridge for about three days, but you can get a head start by prepping all your seasonings and storing them in a zipper bag or airtight container. I actually do this a lot, instead of buying those packets of seasoning mixes at the store. The homemade versions usually keep for two or three months.
- Dill dip has mayo and sour cream in it, so keep that in mind if you’re serving it at a potluck or a tailgate. For food safety purposes, you’ll want to refrigerate it again within 2 hours of serving, but if you’re outside in >90° Fahrenheit temps, you’ll need to refrigerate it again within just 1 hour of serving.
Other Easy Dips You’ll Love
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Dill Dip
Equipment
- Large bowl
- Silicone spatula or large spoon
Ingredients
For the Dill Dip
- 2 cups mayonnaise
- 2 cups sour cream
- 1 tablespoon dried parsley
- 2 tablespoons dried minced onion
- 3 tablespoons dried dill weed plus more for garnish (optional)
- ½ tablespoon seasoning salt or 1 teaspoon salt
- ½ teaspoon black pepper
For Serving
- broccoli florets
- cucumber
- cherry tomatoes
- chips
Instructions
- Add all ingredients to large bowl.
- Stir ingredients together until thoroughly combined. Garnish with more dried dill weed, if desired. Serve immediately, or cover and chill for at least one hour for best flavor.
Notes
- Make it Vegan: Use vegan mayo and vegan sour cream.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
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