Our creamy dill dip begins with a sour cream and mayo base that’s packed with both dried and fresh dill for loads of flavor. Dip or dunk with chips, pretzels, and a rainbow of crisp vegetables!
Why this recipe works
Dill dip is one of the most popular party dips for good reason. It’s smooth, creamy, and pairs well with almost any type of veggie or salty potato chip it meets. Plus, it’s super easy to make for game nights, potlucks, football parties, and basically any event you need a quick but tasty appetizer done in 10 minutes or less. Just blend, serve, and dip away!
One of the secret ingredients in dill dip is a splash of pickle juice to liven the flavor profile even further. It adds just the right amount of vinegar, salt, and dill to an already delicious base. If you’re a fan of pickles, you’ll definitely love our dill pickle dip recipe!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SOUR CREAM – I highly recommend using sour cream, or even light sour cream for the creamiest base. However, you can substitute with Greek yogurt for a low-calorie alternative.
MAYO – We are using both regular and horseradish mayo. I think you’ll love the additional flavor that horseradish mayo brings to the table in this dip, but you can omit it altogether and just use all regular mayonnaise if desired.
DILL – Using both dried and fresh dill will make this dip taste even better. While it’s entirely okay to use only dried dill, fresh dill is key to a truly flavorful dill-centered dip so I would recommend using both if you are able to.
How to Make Dill Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add all ingredients in order listed to an immersion blender or food processor.
- Blend until all ingredients are combined well.
- Pour into a medium bowl, cover with plastic wrap and refrigerate for 4 hours before serving.
Frequently Asked Questions & Expert Tips
Yes, you can prepare this dip 24 hours in advance if properly stored in an air-tight container kept in the refrigerator until you are ready to serve. Ideally, you’ll make this dip and store it in the fridge for at minimum 4 hours before serving. The longer it sits, the more the flavors are able to mingle together. I love using these particular mixing bowls with lids for prepping, storing, and serving dip.
Store homemade dill dip in an air-tight container kept in the refrigerator for up to 4 days. Be sure to refrigerate the dip when you are not consuming it.
Serving Suggestions
Serve with fresh veggies like celery, carrots, broccoli, cherry tomatoes, cucumbers, radish, bell peppers, sugar snap peas, and cauliflower to name a few. I like to give options when entertaining so I always add in some salty dippers like pretzels, potato chips, or rye chips as well.
More Party Dip Recipes
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Dill Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces sour cream
- 2 Tablespoons shallots diced
- 1 Tablespoon horseradish mayo
- 1 Tablespoon garlic powder
- 2 Tablespoons fresh dill finely chopped
- 1 cup mayonnaise
- 1 Tablespoon garlic salt
- ¼ cup pickle juice preferably dill pickle juice
- 1 Tablespoon dried dill
Things You’ll Need
- immersion blender or food processor
Before You Begin
- We are using both regular and horseradish mayo. I think you’ll love the additional flavor that horseradish mayo brings to the table in this dip, but you can omit it altogether and just use all regular mayonnaise if desired.
- Store homemade dill dip in an air-tight container kept in the refrigerator for up to 4 days. Be sure to refrigerate the dip when you are not consuming it.
- Serve with fresh cut up vegetables, crackers, or potato chips.
Instructions
- Add all ingredients in order listed to an immersion blender.
- Blend until all ingredients are combined well.
- Pour into a medium bowl, cover with plastic wrap and refrigerate for 4 hours before serving.
Nutrition
Chef Antoine Davis
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