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Sour Cream Dill Dip

"I like to use fresh dill, chives and parsley from my herb garden to make this dip," writes Diane Dulle from Bentonville, Arkansas. "It's a favorite for summer picnics and barbecues."
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    2-1/2 cups


  • 2 cups sour cream
  • 1 green pepper, finely chopped
  • 1/4 cup minced chives
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh dill or 2 teaspoons dill weed
  • 1/2 teaspoon salt
  • Assorted raw vegetables or crackers


  • In a bowl, combine the first six ingredients. Refrigerate for at least 1 hour. Serve with vegetables or crackers.

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  • sassygram_CA
    May 28, 2008

    I use Beau Monde instead of salt. I like the flavor it brings.

  • janief15
    May 28, 2008

    No comment left