You need to try this homemade Dill Dip Recipe! It's creamy and packed with fresh dill flavor, perfect for dipping vegetables, chips, and bread. Looking for a unique twist? Be sure to check out our Dill Pickle Dip with added pickles and ham for extra zing!
Dill Dip Recipe With Fresh Dill
It looks like dill pickle flavor is popping up everywhere, from popcorn seasoning to dill juice and even dill pickle chips. But don't overlook this dill dip! It's made with mayo and sour cream for an extra creamy dip full of seasoning. Don't forget to include it in your veggie tray. It's also fantastic as a spread for sandwiches!
Dill Dip Ingredients
- Mayonnaise: Provides a creamy texture and rich flavor as the base of the dip. Use high-quality mayonnaise for the best taste.
- Sour Cream: Adds tanginess and a smooth texture, complementing the mayonnaise. For a lighter version, use low-fat sour cream or Greek yogurt.
- Garlic Powder: Adds a mild, savory garlic flavor without the intensity of fresh garlic.
- Onion Powder: Provides a hint of sweetness and depth of flavor.
- Fresh Dill: It is essential for its unique, grassy, and slightly citrus flavor. Ensure the dill is finely chopped for even distribution throughout the dip.
- Fresh Parsley: Adds a fresh taste and vibrant color to the dip. Like dill, it should be finely chopped.
- Fresh Lemon Juice: Brightens the dip with a touch of acidity, enhancing all the other flavors. Always opt for fresh lemon juice over bottled for the best flavor.
- Salt: Enhances the overall flavor of the dip.
- Freshly Cracked Black Pepper: Adds a slight heat and complexity. Freshly cracked pepper is more flavorful than pre-ground.
How to Make Dill Dip Recipe
In a medium-sized bowl, combine the mayonnaise, sour cream, garlic powder, onion powder, dill, parsley, lemon juice, salt, and pepper together.
How to Store
Transfer the dip into an airtight container and chill it in the fridge overnight. (If the dip is going to be out for more than two hours, place a bowl of it on ice to keep it fresh and safe.) It will last in the refrigerator for 3-4 days when stored properly in an airtight container.
- Greek Yogurt Swap: Use Greek yogurt instead of sour cream for a healthier twist. It keeps the dip creamy but adds protein.
- Lighter Mayo: Try olive oil mayonnaise for a lighter version that still tastes great.
- Dried Dill Option: No fresh dill? Use 1 tablespoon of dried dill. Dried herbs are stronger than fresh herbs, so you need less.
- Dried Parsley Substitute: If you're out of fresh parsley, 1 teaspoon of dried parsley works as a good substitute.
Yes, making dill dip ahead of time is actually recommended. It allows the flavors to meld together, enhancing the overall taste. Just store it in the refrigerator until you're ready to serve.
We don't recommend to freeze it. Dairy-based dips can separate and become grainy once thawed, affecting the texture and taste.
Dill dip is versatile and pairs well with a variety of dippables, including fresh vegetables like carrots, cucumbers, and bell peppers, as well as potato chips, crackers, and bread.
If your dill dip is too thick, you can thin it by adding a little bit of milk or water. Start with a teaspoon at a time, stirring well, until you reach the desired consistency.
Yes, to make vegan dill dip, use vegan mayonnaise and a plant-based sour cream or yogurt. Make sure all your ingredients are certified vegan.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!Print
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.