A creamy, herby dip that is perfect with veggies, chips, crackers, or even as a spread on sandwiches. I love how the dill flavor brightens up the rich base of sour cream and mayonnaise — it’s simple, fresh, and always satisfying.
Why You’ll Love This Recipe
I love this dill dip because it’s quick to make and uses ingredients I usually have at home. The combination of creamy sour cream and mayo gives a rich, smooth texture, while dill and a hint of garlic (and onion) brighten the flavor. It’s versatile — I use it for dipping veggies and chips, spreading on bread or sandwiches, or even as a sauce for grilled meats or roasted veggies.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Wash and dry the fresh dill (if using), then chop it finely.
In a mixing bowl, combine the sour cream and mayonnaise until smooth.
Add the dill, garlic powder, minced onion (or onion powder), lemon juice, salt, and pepper. Stir until everything is evenly mixed.
Taste and adjust seasoning if needed — add more salt, garlic, or lemon juice to suit your taste.
Cover the bowl and refrigerate for at least 1 hour before serving so the flavors have time to meld.
Servings and Timing
This recipe makes roughly 2 cups of dip — enough for about 8 servings (about ¼ cup per serving). Preparation takes about 5–10 minutes, plus about 1 hour of chill time before serving.
Storage/Reheating
I store leftover dip in an airtight container in the refrigerator. It stays fresh for up to 3–5 days. Because this is a cold dip, I don’t reheat it — just stir well before serving again if there’s any separation.
Variations
Use plain Greek yogurt instead of sour cream (for a tangier, lighter dip).
Use dried dill if fresh isn’t available (use about 2 teaspoons instead of 3 tablespoons).
Add extra garlic or a pinch of onion powder for a stronger flavor.
Mix in chopped green onion or chives for added freshness.
For a citrusy twist, add a little more lemon juice or a dash of lemon zest.
FAQs
How long can I keep dill dip in the fridge?
I keep homemade dill dip in a sealed container in the fridge for about 3–5 days. I always check it before serving again — if the smell or texture seems off, I don’t use it.
Can I use dried dill instead of fresh dill?
Yes — dried dill works fine. Since dried herbs are more concentrated, I reduce the amount: about 2 teaspoons dried dill in place of 3 tablespoons fresh dill.
Can I make the dip ahead of time?
Yes. I find the dip tastes even better if I make it a few hours or even a day before serving. Chilling gives the flavors time to blend and become more intense.
Can I lighten up this dip for a healthier option?
Yes. I sometimes swap the sour cream for plain Greek yogurt (or use part yogurt and part sour cream) and choose a lighter mayonnaise. The result is still creamy, just a bit lighter.
What can I serve with this dill dip?
I like serving it with fresh vegetable sticks (carrots, cucumbers, bell peppers, celery), potato chips, pita chips, crackers, or slices of bread. It also works great as a spread for sandwiches, wraps, or even as a sauce for grilled chicken, fish, or roasted veggies.
Conclusion
This dill dip recipe is a go-to — quick, easy, and flexible. With simple ingredients and minimal prep, I get a creamy, flavorful dip that pairs with so many snacks and meals. Whether for a casual snack or a gathering with friends, I always keep this recipe in mind when I want something easy and delicious.
