Dill Dip

This post may contain affiliate links. See my privacy policy for details.

The fresh taste of dill doesn’t just belong in Ukrainian food and pickles but makes a killer chip dip as well. Fresh, herbaceous, and intensely flavorful, this recipe for dill dip is a must for your next party or just for a vegetable tray for snacking.

You definitely should try to make your own Seasoning Salt and my homemade bread bowls for this recipe!

Dill Dip

There is just something so wonderfully delicious about combining dill, mayo, and sour cream together that makes it perfect for dipping vegetables etc into! This dill dip is so easy to customize to your family’s liking and might even entice the kids into eating some fresh veggies!

Dill Dip Ingredients

Don’t forget to look at the very bottom of the page for the exact amounts that you need for this recipe.

• Mayonnaise

• Sour cream

• Dried dill

• Dried minced onions

• Dried parsley

• Seasoning salt to taste

How To Make Dill Dip

• Combine together all of the ingredients in a medium-sized bowl

• Taste test it and alter the seasonings as desired

• Store in a lidded container and refrigerate overnight for better taste

• Store for, at most, 5 days in the fridge

What Foods Should You Pair With Your Dill Dip?

The great thing about the acidic, savory tang of dill dip is that it goes well with pretty much anything you can imagine.

If you want to go classic, get some simple veggies, like some cut-up carrots, celery, and cucumber. This dip is so good that you don’t really need anything extra added to make it taste amazing.

However, it also works really well as a chip dip or as a centerpiece at a party. Toasted pumpernickel bread, Ritz crackers, or just regular potato chips all work perfectly as utensils to help get this dip into your mouth!

If you do plan on serving it with chips or other salty snacks, though, make sure you keep the salt level of the dip in mind. You will want it to taste ever so slightly under-salted to make up for the fact that salt will get added later.

Using Fresh Herbs Instead of Dried

Most recipes call for using only dried herbs, as that is what most people will tend to have available in their pantry.

While it is incredibly convenient, cheap, and easy to have a little herb garden handy for things like this, not everyone has space or the inclination to grow their own herbs.

However, if you are fortunate enough to have your own little herb garden in the back garden (or on your countertop), then absolutely sub in some fresh drill and parsley instead of the dry stuff. Make sure that you massively increase the amount required, though!

Remember, dried herbs are dried, as their name implies. This makes them a lot smaller when measured out both volumetrically (tablespoons) and by weight (grams).

Try to use about 3 times as much fresh herb if you are following a recipe that uses dried herbs, like this one.

By using fresh herbs, you also get the ability to tailor the size and cut of the herbs that you add – maybe you like your dill cut smaller, and your parsley cut bigger? Growing your own isn’t just cheaper, but it gives you a lot more choice as well.

Looking for more delicious Appetizer recipes? Try these out:

• Dill Pickle Deviled Eggs

• Corn Fritters

• Candied Jalapenos

Enjoy! Now, if you REALLY love dill and pickles, you also have to try my popular Dill Pickle Pot Roast & Pickle Gravy! Trust me, it is amazing!

Love,

Karlynn