Dill Dip with Sour Cream and Mayo

Whenever I need a quick and easy appetizer, I make this dill dip. Fresh dill, sour cream, and garlic give it a cool, tangy bite.

The dip is a staple at American potlucks and holiday spreads. It takes about five minutes to stir together and actually tastes better after a few hours in the fridge.

Dill Dip Recipe

Key Ingredients

Fresh dill makes this taste like a real dill dip instead of a dusty herb mix, bringing a bright, grassy pop the dried stuff can’t reach. I chop it fine so it spreads through every scoop rather than turning up as the odd big frond.

Sour cream balances the richness so the dip never feels heavy. All mayonnaise makes it greasy and one-note, while all sour cream leaves it thin and sharp.

Mayonnaise brings body and a silky richness that sour cream alone misses, and it’s what makes the dip cling to a chip or a carrot stick instead of sliding off. You want it at about half the amount of the sour cream so it rounds things out without taking over.

Tips to Make It Perfect

Chill for at least 30 minutes before serving: The dried herbs need time to soak up moisture and soften, and the flavors need time to marry.

Salt again after it chills, not before: The dip can taste flat once it’s cold. I always taste it after the chill and add a pinch more salt if it needs it. Season to how it tastes cold, since that’s how you’ll eat it.

Give it a good stir right before serving: A little liquid can weep out while it sits in the fridge. One quick stir pulls it all back together into a smooth, uniform dip. I’ve set it out without stirring and the top layer looked separated and unappetizing.

Here’s how to make the Dill dip:

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Dill Dip

A creamy, cool dill dip made with sour cream, mayo, and fresh dill. Ready in 10 minutes and perfect for veggies, chips, or crusty bread.

⏱ Prep 10 min⏰ Total 40 min⏳ Chill Time 30 min🟢 Easy🍽 Appetizer, Dip🌍 American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 8 +

US Metric

• 1 cupsour cream
• ½ cupmayonnaise
• 2 tablespoonsfresh dill (finely chopped)
• 1 teaspoondried dill
• 1 teaspoondried parsley
• 1 teaspoononion powder
• ½ teaspoongarlic powder
• ½ teaspoonsalt
• ¼ teaspoonblack pepper

Instructions

1. 1In a medium bowl, stir the sour cream and mayonnaise together until smooth.
2. 2Add the fresh dill, dried dill, parsley, onion powder, garlic powder, salt, and black pepper. Mix well.
3. 3Cover and refrigerate for at least 30 minutes.
4. 4Stir and serve with fresh vegetables, chips, or crackers.

Nutrition per serving

130

cal

13g

fat

250mg

sodium

📌 Notes

• Fresh dill makes a real difference here. Dried dill alone tastes flat, so use both if you can.
• The dip needs the full chill time for the dried herbs to rehydrate and the flavors to bloom.
• Tastes even better the next day once everything has had time to meld.
• For a lighter dip, swap the mayo for Greek yogurt.

By Sam

How to Pair

Dill dip tastes cool, creamy, tangy, and herbaceous. Its fresh flavor pairs well with crisp vegetables, salty snacks, and savory party foods.

• Pair it with grilled chicken skewers, roasted potatoes, or crispy fish bites for a flavorful side.
• Cucumber slices, carrot sticks, bell pepper strips, and crunchy celery.
• Scoop it up with ridged potato chips, pita wedges, pretzel crisps, or buttery crackers.