Today I'm sharing another quick, low-stress recipe - my Easy Dill Dip Recipe!
This dip has evolved over the years, and was originally based on the veggie dip that one of my aunts used to bring to holiday get togethers.
It was the same aunt who brought Noelles and Sauerkraut Balls, by the way. Holidays may not have been pleasant for me, in my family, but I'll give credit where it's due - there was always a lot of tasty food on hand!
The original version of this was so popular at get togethers, I remember that it ended up in at least a couple school and/or community type fundraiser cookbooks, as her contribution.
I’ve played around with this a lot over the years, and in the end, it’s only very slightly different from the original. The ratio of mayo to sour cream has been adjusted - significantly - so that we feel a bit less guilty about plowing through a batch in one sitting. Also, I upped the amounts of both dill and seasoned salt.
A note on the seasoned salt: I’ve been making this dip with my own Seasoned Salt Recipe for ages now. My seasoned salt has a lower salt-to-seasoning ratio than commercial seasoned salts, so you might want to start out with a bit less - 1 tsp, maybe? - if you’re using something like Lawry’s. Otherwise, it *may* end up too salty. I tend to like a bit less salt than most, though, so ... just try it out and see!
I definitely prefer this dip with my homemade seasoned salt, though - it just tastes ... cleaner? Clearer?
A note on cleaner / clearer flavours - Generally, I like to use fresh herbs whenever possible. I’ve tinkered with using fresh herbs in place of the dried in this, and while it does taste fresher - as you’d expect - it wasn’t quite right. I think that the issue is fresh herbs make it taste healthier, and gets rid of a bit of the “trashy good” vibe?
If that makes sense.
Sometimes you want to slow cook onions and make a fancy french onion dip, but really... the sour cream and onion soup powder one scratches an itch that the fancier one does not, you know? This would be the dill dip parallel to that!
If you’d like to do fresh herbs, you’ll want to use 2-4x the amount listed, depending on how finely you can get everything cut. The finer it is, the more fits in a measure!
Additionally, I wouldn’t recommend subbing fresh onions for the flakes. The flavour and texture wouldn’t be right, and fresh onions doesn’t give it that dip THING that the dried flakes do.
I suggest letting this sit in the fridge for at least 2 hours to let the flavours blend, but it’s even better if you let it chill overnight. Honestly though, I usually make this as a “You know what sounds good right now?” lack-of-impulse-control craving thing, and serve it almost immediately. Still good, but the leftovers - when that’s actually a thing - are definitely better!
We generally serve this with veggies - like the responsible adults we pretend to be sometimes - but it's also really great with chips. Plain, wavy or ruffled works the best, in my experience.
Enjoy my Easy Dill Dip Recipe!
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Easy Dill Dip
- 2 cup Sour Cream 500ml / 16 oz tub
- 1 cup Mayo
- 2 Tbsp Dried Parsley
- 2 Tbsp Onion Flakes
- 2 Tbsp Dried Dill Weed
- 1 ½ tsp Seasoned Salt
- Milk optional
- Mix together all ingredients until everything is smooth and evenly distributed
- Transfer to a container with a lid, chill for at least 2 hours - or overnight
- If dip has gotten too thick for your tastes, add a little milk to thin it out a bit
- Serve with veggies and/or chips