My Easy Dill Dip Recipe has evolved over the years, based on my aunt's dill dip. What used to be a holiday treat is now an anytime snack!
Originally published August 12, 2020. Updated on 11/13/2022
This creamy dill 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.
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 at all of our family gatherings!
The original version of this easy dip recipe was such a huge hit summer get-togethers, I remember that it ended up in at least a couple school and/or community type fundraiser cookbooks, as her contribution.
It was just a simple, fresh tasting homemade dip with the right mix of spices - dill weed, seasoned salt, dried parsley, and onion flakes.
Nothing weird, not especially unique flavors ... but somehow added together to create the perfect dipping experience.
It may be a simple dip, but it’s a really great recipe!
Beyond the veggie tray, it was also a flavorful dip for pretzels and potato chips, and worked well as a bread bowl dip, or with homemade rolls.
Really, I was always up to use almost anything as a vector to get that great flavor into my mouth, LOL. Loved it!
Anyway, 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 - but there’s a caveat there. More on that in a minute!
This recipe uses only a small handful of ingredients, all of which can be found in any grocery store:
Note on the Seasoned Salt
I’ve been making this dip with my own Seasoned Salt Recipe for ages now.
It’s a simple mix of salt, garlic powder, onion powder, paprika, black pepper, and cayenne powder.
My seasoned salt has a lower salt-to-seasoning ratio than commercial seasoned salts, so you might want to start out with a smaller amount of seasoning salt - 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?
Using Fresh Herbs in Dill Dip
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 herbs 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 packaged mix version scratches an itch that the fancier one does not, you know?
This would be the dill dip parallel to that!
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 / dry minced onion does.
If you’d like some fresh onion flavour, I’d recommend adding some finely chopped green onions in addition to the dried.
For that matter, a bit of lemon zest would work well, alongside the green onion.
We generally serve this versatile dip with lots of raw vegetables - like the responsible adults we pretend to be sometimes.
Aside from the fresh vegetables, this delicious dill dip is also really great with chips or crackers..
A big serving bowl of plain, wavy or ruffled potato chips work the best, in my experience. Tortilla chips, pita chips, and even Ritz crackers are also great options.
Patience is a somewhat optional ingredient in this recipe.
For the best flavor, I suggest letting this sit in the fridge - in an airtight container - for at least 2 hours to let the flavours blend. (It’s even better if you let it chill overnight, though.)
Honestly, though, I usually make this as a “You know what sounds good right now?” lack-of-impulse-control, last minute craving thing, and serve it almost immediately.
Still good, but the leftovers - when that’s actually a thing - are definitely better!
How to Make Homemade Dill Dip
See the recipe card at the end of this post for ingredient amounts and nutritional information.
In a medium bowl, beat your sour cream until smooth, if you’re using a really thick brand.
Add your mayonnaise to the mixing bowl, stir until well combined.
Add the remaining ingredients, stir until everything is smooth and evenly distributed
For best results, chill for at least 2 hours - or overnight
Note: If the creamy dip has gotten too thick for your tastes after chilling, add a little milk to thin it out a bit.
Serve with Veggie platter, chips, and/or other dippable finger foods.
Pro tip: You can make this as a dill dip mix for longer term storage.
Just mix together a batch - or batches - of the dry ingredients, and store in airtight containers (like spice jars) in a cool dark place.
When you want to make a batch of creamy homemade dip, just whisk together the sour cream and mayo, and dump a batch of your premade dill dip mix in!
More Easy Dip Recipes
If you love party dips - hot or cold, for raw vegetables or chips, and everything in between - here are some great recipes for you!
Beer Pretzels with Jalapeno Jack Dip
Cactus Cut Potatoes & Dip
Cream Cheese Dill Pickle Dip
Ginger Wasabi Dip
Honey Dill Dipping Sauce
Hot Cheeseburger Dip
Jalapeno Artichoke "Backfire" Dip
Jalapeno Popper Dip with Bacon
Keto Spinach Artichoke Dip
Queso Dip from Scratch
Toum (Lebanese Garlic Dip)
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Easy Dill Dip Recipe
- 2 cup Sour Cream 500ml / 16 oz tub
- 1 cup Mayo
- 2 tablespoon Dried Parsley
- 2 tablespoon Onion Flakes
- 2 tablespoon Dried Dill Weed
- 1 ½ teaspoon Seasoned Salt
- Milk optional
- In a medium bowl, mix together all ingredients until everything is smooth and evenly distributed
- Transfer to an air-tight container, 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