Easy Dill Dip is a sure-fire hit for all your parties from here on out. This super creamy classic uses only dried herbs and spices (a great excuse to raid your spice cabinet) and only tastes better when you make it a day in advance.

A platter with dill dip and fresh vegetables.

All stellar hosts and hostesses know that a good Dill Dip is worth its weight in gold. With just a few ingredients and 5 minutes of hands-on time, it comes together in a flash. And people love it so much, they actually eat their vegetables.

I usually prefer and recommend using fresh herbs instead of dried, but when it comes to dill dip, dried herbs are where it’s at. Maybe I’m just used to the taste, but I love it and I bet you will too.

Recipe ingredients:

Dill dip and vegetable ingredients.

Ingredient notes:

  • Sour cream: Sour cream and mayo are the creamy power couple for so many dip recipes. Or substitute plain Greek yogurt in place of some or all of the sour cream.
  • Mayonnaise: I like Hellman’s or Best Foods.
  • Celery salt: If you have celery leaves on hand, put them to work in homemade celery salt.

Instructions:

  • Combine the mayonnaise, sour cream, dill, minced onion, parsley flakes, and celery salt in a bowl and chill at least 30 minutes but preferably overnight before serving. That’s all there is to it.
    A bowl with dill dip ingredients.

Recipe tips and variations:

  • Yield: One recipe makes about 2 ¼ cups of dip.
  • Make ahead: Yes, please. Make the dip the day before and the ingredients will have a chance to mingle and get really flavorful.
  • Storage: This is a cold dip, so keep it chilled in the refrigerator until you’re ready to party.
  • Fresh herbs: If you’re lucky enough to have fresh dill, use some to sprinkle on the top or mix into the dip. However, I do really love the taste and texture of the dried onion and parsley.
  • Garlic powder: Love garlic? Then add up to 1 teaspoon of garlic powder to the bowl for a garlicky, creamy dip.

A platter with dill dip and fresh vegetables.

More delicious dips:

A platter with dill dip and fresh vegetables.

Easy Dill Dip

Easy Dill Dip is a sure-fire hit for all your parties from here on out. This super creamy classic uses only dried herbs and spices (a great excuse to raid your spice cabinet) and only tastes better when you make it a day in advance.
4.78 from 9 votes
Cook Time 5 mins
Total Time 5 mins
Servings 8 servings
Course Appetizer
Cuisine American
Calories 218

Ingredients 

  • 1 1/2 cups sour cream (see note 1)
  • 2/3 cup mayonnaise (see note 2)
  • 2 tablespoons dried minced onion
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons dried dill weed
  • 1 teaspoon celery salt (see note 3)
  • fresh vegetables for serving

Instructions 

  • In a medium bowl, add sour cream, mayonnaise, dried onion, parsley, dill, and celery salt. Cover and refrigerate at least 30 minutes to blend flavors. Serve with fresh vegetables.

Notes

  1. Sour cream: Sour cream and mayo are the creamy power couple for so many dip recipes. Or substitute plain Greek yogurt in place of some or all of the sour cream.
  2. Mayonnaise: I like Hellman's or Best Foods.
  3. Celery salt: If you have celery leaves on hand, put them to work in homemade celery salt.
  4. Yield: One recipe makes about 2 ¼ cups of dip.
  5. Make ahead: Yes, please. Make the dip the day before and the ingredients will have a chance to mingle and get really flavorful.
  6. Storage: This is a cold dip, so keep it chilled in the refrigerator until you're ready to party.
  7. Fresh herbs: If you're lucky enough to have fresh dill, use some to sprinkle on the top or mix into the dip. However, I do really love the taste and texture of the dried onion and parsley.
  8. Garlic powder: Love garlic? Then add up to 1 teaspoon of garlic powder to the bowl for a garlicky, creamy dip.

Nutrition

Serving: 0.25cupCalories: 218kcalCarbohydrates: 3gProtein: 1gFat: 23gSaturated Fat: 7gCholesterol: 30mgSodium: 448mgPotassium: 119mgFiber: 1gSugar: 2gVitamin A: 334IUVitamin C: 2mgCalcium: 71mgIron: 1mg
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Meggan Hill

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Comments

  1. Delicious and simple.

    We had leftover crudite from a gathering the previous weekend and most of a loaf of rye bread leftover from our post-St Paddy’s day Reuben sandwiches so I made this dip to go with the leftover dippers – yum.

    The bread was placed under the broiler for just a minute or two to give it a nice toasty flavor while not letting it get too hard.5 stars

  2. I love all of your recipes they are just awesome and easy !! I can’t leave comments for all that I have tried cause I would be on my pc all day !! I lived in Racine Wi for over 60 years So Iam totally in love with your deserts !! My all time favorite is Danish Layer Cake !! Everyone should to try these dips for super bowl !! So easy and good don’t want to spend your day cooking and missing the fun !! Well then give these recipes a try I promise you will get so many complements !!!5 stars

  3. Excellent recipe! I’m Dairy free so I had to tweak The recipe. I used Vegenaise instead of mayonnaise. And tofutti sour cream instead of regular sour cream. And I had to substitute celery salt because I didn’t have any.

    Delicious!!!5 stars

  4. I think I have the very best Dill Dip recipe that I’ve ever had. I love Dill Dip so of course I’m usually one of the first dippers whenever it catches my eye. This recipe was handed down to me about 27 years ago and I can with all certainty say it’s held the number 1 spot since then. I’m willing to share so anyone interested just send me a quick email. 

    1. Lori, as a dill lover I will greatly appreciate the opportunity to try your recipe.5 stars

  5. what a beautiful platter you made there, Meggan.

    The dip definitely sounds like a winner. Reminds me a bit of Greek tzatziki – the Greeks love to throw plenty of dill into that, too!5 stars