Dill Veggie Dip

Homemade dips don’t get much easier or more refreshing than this creamy dill veggie dip. Shared by Taste of Home reader Karen Gardiner of Eutaw, Alabama, it’s a crowd-pleasing dip that comes together in just minutes from a handful of everyday ingredients. It starts with a base of cool sour cream mixed with rich mayonnaise. The mixture is brightened with chopped fresh onion and seasoned salt for savory depth, while dried parsley and dill add herby lift.

This dip is perfect for making in advance, whether you’re prepping for the week or getting ready for guests. In fact, it actually tastes better after sitting in the fridge for a day. Just mix everything together and pop the dip in the fridge. Pair it with a colorful raw veggie platter, serve it for afternoon snacking, use it to make lunchbox veggies more enticing, or munch on it with your family as you wait for dinner.

Ingredients for Dill Veggie Dip

• Sour cream: Sour cream is the creamy base of this dip, adding a tangy, refreshing flavor. Use full-fat sour cream for the richest texture, or cut down on fat with light sour cream.
• Mayonnaise: Rich mayonnaise balances the tang of the sour cream and keeps the dip smooth and scoopable. For the best flavor, choose a high-quality mayonnaise, or whip up a batch yourself—it’s an easy upgrade!
• Onion: A tablespoon of finely chopped yellow or white onion adds a sharp, savory bite to the dip. If you prefer a milder flavor, soak the chopped onion briefly in salt water, or replace it with sliced green onions, minced chives, dried minced onion or a pinch of onion powder for a gentler flavor.
• Herbs: Dried parsley and dill weed give the dip its bright, herby flavor and add pretty flecks of green. Fresh herbs work, too; just chop them finely and use about three times as much, since they’re less concentrated than dried herbs.
• Seasoned salt: This all-in-one seasoning blend combines savory spices and salt and helps tie the other flavors together. Use your favorite store-bought mix or make your own seasoned salt.
• For serving: Serve the dip with your favorite raw vegetables, or pair it with crackers or chips for dunking. Slice cucumbers, bell peppers, radishes, celery and carrots into sticks or chips for easy dipping, or try dunking whole cherry tomatoes, raw broccoli and cauliflower florets, and even snappy green beans.

Directions

Step 1: Mix the dip

In a medium bowl, stir together the sour cream, mayonnaise, onion, parsley, dill and seasoned salt until they’re evenly combined.

Step 2: Chill and serve

Cover the bowl with storage wrap or a lid, and refrigerate the dip until you’re ready to serve it. Serve it with assorted fresh vegetables.

Editor’s Tip: For the best flavor, let the dip chill for at least one hour to give the flavors time to meld.

Dill Veggie Dip Variations

• Lighten it up: For a lighter, tangier dip, replace either the sour cream or the mayonnaise with plain Greek yogurt. The yogurt adds protein, making the dip more satisfying. Use full-fat yogurt for the creamiest texture, or nonfat for a more liquid dip.
• Use fresh herbs: Replace the dried parsley and dill with fresh chopped herbs for brighter flavor—it’s a great way to use up a leftover bunch, or clippings from a herb garden. Dried herbs are more concentrated, so use about 2 tablespoons of fresh parsley and 1 tablespoon of fresh dill.
• Swap the fresh onion: Skip the chopping and stir in about 1 teaspoon of dried minced onion or 1/2 teaspoon of onion powder for a gentler onion flavor. If you’re using minced onion, be sure to let the dip chill for a bit before serving it so the onion can soften.
• Add a flavor booster: Give the dip a garlicky kick with a pinch of garlic powder or a crushed or finely minced garlic clove. For a little heat, sprinkle in cayenne pepper. Brighten it up with a squeeze of lemon juice or a touch of lemon zest. Add ranch seasoning for a zestier dip.
• Make single-serving veggie cups: Turn this dip into a portable snack by spooning 2 tablespoons into the bottom of small disposable cups. Top it with carrot sticks, celery, bell pepper strips and other veggies for a colorful grab-and-go party snack.

How to Store Dill Veggie Dip

Store dill veggie dip in an airtight container in the refrigerator. It’ll stay fresh for up to four days. Give it a quick stir before serving it, since some separation can occur as it sits. If the dip has been sitting out at a party for more than two hours, toss any leftovers to be safe.

Can you make dill veggie dip ahead of time?

Yes! Dill veggie dip is a perfect make-ahead appetizer or snack, and it actually tastes better after it’s had time to chill. Mix it up to two days in advance for the best texture, and store it in an airtight container in the refrigerator until you’re ready to serve it.

Dill Veggie Dip Tips

Can you make this dill veggie dip dairy-free?

Yes! To make dairy-free dill veggie dip, replace the sour cream with a plain, unsweetened dairy-free yogurt or a dairy-free sour cream alternative (like one made from cashews). Traditional mayonnaise contains no dairy, but it is made with eggs. For a fully plant-based dip, use a vegan mayonnaise instead of regular mayo.

What can you serve with dill veggie dip?

Dill veggie dip pairs perfectly with crisp, fresh vegetables. Serve it with a colorful crudite platter of carrot sticks, celery, bell pepper strips, cucumber rounds, cherry tomatoes, sliced radishes, broccoli and cauliflower florets, or even blanched asparagus or green beans for dipping. It’s also delicious with chips or crackers, and is perfect spooned over baked or roasted potatoes.