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Cool and creamy dill dip uses simple ingredients and is ready in minutes! This homemade recipe is easy to make ahead. Serve it with fresh veggies from the garden, your favorite chips and crackers, pita bread, and more.
TABLE OF CONTENTS
- Easy Homemade Dill Dip
- Why You’ll Love This Dill Dip Recipe
- Ingredient Notes
- How to Make Dill Dip
- Tips for Success
- What To Serve With Dill Dip
- How to Store Homemade Dip
- More Easy Dip Recipes
- Get the Recipe
Easy Homemade Dill Dip
My grandmother always served dill dip whenever the family got together. This dip made its way onto almost every veggie tray that came out of her kitchen! To this day, nothing beats dunking garden-fresh cherry tomatoes and sliced bell peppers into a bowl of cool and creamy dill dip in the summertime. But why stop there? This homemade dip is a welcome sight on appetizer tables year-round, whether it’s game day, the holidays, a family picnic, or a backyard barbecue.
Why You’ll Love This Dill Dip Recipe
- Cool and creamy. I love the flavors in this easy dill dip. It’s cold and creamy, fresh and savory. So good! Made with fresh or dried dill and just a handful of other easy ingredients, it’s a cinch to whip up.
- Party-ready. There’s nothing quite like fresh veggies dipped into savory dill dip! Of course, it’s just as good served with pretzels or some classic ruffled potato chips at your next party. This dill dip is a crowd-pleasing recipe made for entertaining.
- Make-ahead-friendly. The longer the dill dip sits, the better it gets. So while this recipe takes just 5 minutes to pull together, it’s even better to prepare it in advance as it gives the flavors time to marinate.
Ingredient Notes
This dill veggie dip requires just a handful of ingredients. I’ve included some quick notes below. Scroll down to the recipe card after the post for a printable ingredients list.
- Sour Cream – Full-fat or reduced-fat sour cream combined with mayonnaise form the base of the dip. You can substitute sour cream with plain Greek yogurt for a lighter dip.
- Dill – This recipe calls for dried dill weed, but it’s just as delicious to make with fresh dill when it’s in season. It’s up to you!
- Seasonings –You’ll also add some minced onion, garlic powder, and salt.
How to Make Dill Dip
To make this easy dill dip recipe, whisk all the ingredients together in a bowl, cover, and refrigerate for at least 1 hour. That’s it! You can make this dip up to 24 hours ahead and keep it in the fridge until you’re ready to serve it.
Tips for Success
Homemade dips are super easy. Herer are a couple of tips that I picked while testing this dill dip recipe, in case you find them helpful:
- Scale the recipe. This recipe makes enough dill dip to serve a small crowd, so feel free to halve it if necessary.
- Lighten it up. As mentioned, for a lighter dill dip, swap the sour cream for plain Greek yogurt. The Greek yogurt still provides that classic tangy flavor we look for in veggie dips. You can also use your favorite light mayonnaise in place of regular mayo.
- Chill overnight. For the absolute best flavor, prepare this easy dip recipe the night before you need it. It gives it extra time for the herbs and flavors to blend and infuse the mayo and sour cream. If you can’t prepare it a full day in advance, no worries. It will still taste great after an hour or two.
What To Serve With Dill Dip
This dip makes the perfect add-on to any appetizer table. I can’t think of a single occasion that isn’t fit for a platter of dippables and a big ol’ bowl of fresh and creamy dip! Here are some easy serving suggestions:
- Bread bowl. I love serving this dill dip in a bread bowl. It makes for a fun presentation and easy cleanup! Hollow out a round loaf of sourdough bread to create a “bowl”, and fill it with the dip. Cut the unused bread into pieces to use as dippers.
- Veggies. Pair this dip with your favorite crudites. Good options are cauliflower and broccoli florets, sliced bell peppers, cherry tomatoes, carrots, celery, and cucumber slices.
- Chips and crackers. Serve with crackers, pretzels, and potato chips. It’s also tasty paired with fluffy pita bread.
- More appetizers. Dip and veggies go well with just about any other snack, no matter the theme. Serve alongside chicken empanadas, cheesy chicken taquitos, and other favorites like this classic homemade veggie dip.
How to Store Homemade Dip
- Refrigerate. Store this dip in an airtight container in the fridge and enjoy within 3 days. The dip does tend to get a bit watery with time. If the dip starts to separate, drain the liquid or whisk it back in before serving.
- Freeze. I don’t recommend freezing this dip recipe as it won’t have the same texture after it’s thawed.
More Easy Dip Recipes
- Cold Crab Dip
- Creamy Hummus Dip
- Jalapeno Spinach Cheese Dip
- Spinach Artichoke Dip
- Easy Guacamole
Dill Dip
- Author: Julianne Dell
- Prep Time: 5 minutes
- Chill Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 2/3 cups
Print Recipe
Description
Cool and creamy dill dip uses simple ingredients and is ready in minutes! It’s perfect for making ahead to dip fresh veggies from the garden, your favorite chips and crackers, pita bread, and more.
Ingredients
- 1 cup full-fat sour cream
- 2/3 cups mayonnaise
- 1 tablespoon dill weed
- 1 tablespoon minced onion
- 3 teaspoon garlic powder
- ¼ – ½ teaspoon salt to taste
Instructions
- In a mixing bowl, combine all ingredients and whisk together to combine well.
- For best results, refrigerate for at least one hour and up to 24 hours prior to serving. Store in an airtight container.
Notes
- Garlic powder:Some people think 3 teaspoons is too much and prefer less. Go ahead and adjust to your taste buds, add 1 teaspoon and then add additional to taste.
- Refrigerate overnight: For the best flavor, prepare this the night before you need it. It gives extra time for the flavors to blend and really infuses the mayo and sour cream with the herbs.
- Healthier option: For a lighter dill dip, swap out the sour cream for plain Greek yogurt and the mayonnaise for your favorite light mayonnaise.
- Storing it: Store dip in an airtight container in the refrigerator. This is best within 3 days. It can be stored longer but it does tend to get a bit watery after a period of time. You can drain the water or whisk it back in and it should still be fine.
- Smaller portions:For a smaller serving, simply cut the recipe in half! It’s perfect for 2-3 people.
Nutrition Information:
1/3 cup
299
1.9 g
319.3 mg
30.9 g
4.2 g
0.3 g
1.9 g
39.5 mg
- Category: Appetizer
- Method: Refrigerator
- Cuisine: American
