Dill dip is a creamy, herby dip that’s a must-have for any party! This easy dip is perfect for veggies, chips, or anything you’d like.
I’ve been obsessed with dill dip for as long as I can remember.
It was always our go-to for snacking on fresh vegetables, and in fact, was the only way you could get me to eat broccoli!
Time has flown by but I still adore dill dip. It always has a place on a party table, and is a huge hit with adults and kids alike.
After all, it’s so easy to make, there’s no excuse to not include it.
To make dill dip, you’ll need:
- Sour cream
- Fresh dill weed
- Dried parsley flakes
- Dried minced onion
I use fresh dill weed in my dill dip for a more pronounced flavor. If you can’t find fresh dill or prefer to use dried, 1 teaspoon dried dill equals 1 tablespoon chopped fresh dill.
You can also use fresh parsley here, but I’ll be honest — I hate chopping parsley! If you prefer to use fresh parsley, swap it in using the same ratio for herbs, 1 teaspoon dried parsley equals 1 tablespoon chopped fresh parsley.
Now, some like to add other ingredients such as garlic powder, onion powder, or seasoned salt.
If you want to add these, start with 1 teaspoon and adjust to taste.
You can also add hot sauce, lemon juice, lime zest, celery salt, black pepper, or Worcestershire sauce. Nearly anything goes, as long as you have plenty of dill!
How to make dill dip
Homemade dill dip is incredibly easy to make, especially if you already have everything on hand.
In a bowl, stir together sour cream and mayonnaise until blended.
Chop the dill weed. You can remove it from the stem or chop as is. Make sure the pieces are small enough so that they will blend into the dip.
Mix the dill weed, dried parsley, dried onion, and salt to the bowl.
Stir well until all of the ingredients are completely incorporated. If you like, add more seasonings to taste.
Serve immediately, or let rest in the refrigerator to let the flavors meld before serving.
Homemade dill dip will last for up to 4 days when stored in an airtight container in the refrigerator.
If you notice any water forming on the top of the dip, simply stir it back into the dip. This is just whey from the sour cream, and isn’t harmful.
Because dill dip is mainly dairy, it does not freeze well. Simply halve the recipe if you don’t need as much.
What to serve with dill dip
Dill dip pairs perfectly with your favorite raw vegetables, such as carrots, celery, radishes, bell peppers, broccoli, or cherry tomatoes.
You can also serve it with potato chips, pita chips, tortilla chips, crackers, or spread it on slices of bread.
Love vegetable dip recipes? Try my homemade ranch dip as well.
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried minced onion
- 1 teaspoon fine sea salt
- In a bowl, stir together sour cream and mayonnaise until blended.
- Mix in dill, parsley, onion, and salt, stirring until evenly incorporated. Taste and adjust seasonings as needed.
- Serve immediately, or chill in the refrigerator for 1-2 hours to let flavors meld before serving.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 122Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 14mgSodium: 224mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Nutritional information is an estimate for informational purposes only and not to be used for individual dietary needs.