This creamy dill dip is loaded with all the flavors we love in the classic recipe. This cool creamy dip is perfect for dipping vegetables, chips, pita chips, and more, and it makes a great dressing, as well.
Dill is such a classic flavor in dips. I love to serve this one up with a huge bowl of chips and a tray of sliced veggies for everyone to enjoy.
Creamy Dill Dip
This was inspired by my buttermilk rand dip recipe on this site. It pairs well with this amazing baked pita chips recipe.
A new, totally delicious recipe that I've just come up with is my crockpot rotel dip. It's worth checking out...I'm sure you'll love it.
Ingredients
It only takes a few simple ingredients to make this dip. Anything you don't have in your kitchen can be easily found at your grocery store.
- Mayonnaise
- Sour cream
- Onion flakes
- Parsley flakes
- Chopped fresh dill
- Dill weed
- Seasoned salt
See the recipe card at the end of the post for quantities.
Instructions
Making this dip is such a simple task. It only takes a couple of steps!
Step 1: Combine all Ingredients
Combine the sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl and mix well until thoroughly combined.
Step 2: Chill
Chill for at least 2 hours, then serve with your favorite dipping foods like chips or veggies..
Hint: Always let your dip chill for a minimum of 2 hours. The longer it chills the more the flavors meld.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this creamy dill dip.
- Low-Fat - Make a low-fat version of this recipe by using low-fat may and sour cream.
- Onion Powder - If you don't have onion flakes, onion powder will work.
Variations
Want to personalize this creamy dill dip recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Try adding some red pepper flakes for an unexpected kick of heat to this recipe.
- Garlic Powder - Add a punch of garlic with a little garlic powder.
If you love recipes like this, you may also enjoy this creamy herb dip. Our cold spinach artichoke dip and our creamy horseradish dip are both worth checking our too. They are both quite different but they're equally good. Give them a try and you'll see.
Equipment
You don't need much at all to make this easy dip recipe.
- Measuring cups and spoons
- Mixing bowl
- Spoon
Storage
You can store this dip in an air-tight container in the refrigerator for up to 3 days. Freezing is not recommended.
Tips
This is a super simple recipe, but I still have a couple of tips to help you make the best dip possible.
- Mix thoroughly to ensure all the ingredients are combined. You can't overmix this.
- Chilling for a minimum of 2 hours is required, but the longer you chill this dip the tastier it will be.
More Dip Recipes
Do you like dips of all kinds? Here are some recipes you may also like to try.
- Chocolate Chip Cookie Dough Dip
- Creamy Blue Cheese Dip
- Homemade Queso Dip
- Cheese Bacon Ranch Bean Dip
FAQ
Do you have questions about this creamy dill dip? Here are some of the most commonly asked questions about dill dip.
Mayonnaise and sour cream break when frozen and defrosted, and this dip contains both.
The culprit isn't even in the dip. When you dip vegetables directly into the dip, some of the moisture from the veggies gets into the dip, especially if you're dipping something watery like cucumber slices. Over time that moisture makes the dip watery.
Chilling the dip gives all the individual flavors a chance to meld together.
Creamy Dill Dip
Ready to get cooking? Remember that you can print this recipe if you would like.
Creamy Dill Dip
Equipment
- mason jar or resealable container with a lid
Ingredients
- ¾ cup mayo
- ¾ cup sour cream
- 1 tablespoon onion flakes
- 1 tablespoon parsley flakes
- chopped fresh dill
- 1 tablespoon dill weed
- 1 teaspoon seasoned salt
Instructions
- Get out and measure your ingredients.
- In a medium sized mixing bowl combine sour cream, mayo, onion, parsley, dill weed and seasoned salt.
- Stir until incorporated.
- Refrigerate for at least 2-3 hours before serving.
- Serve with fresh dill sprinkled all over the top.
- Enjoy every bite!
Notes
- Dip can be stored refrigerated in an airtight container for up to 3 days, including the day you made it.
- Mix thoroughly to ensure all the ingredients are combined. You can't overmix this.
- Chilling for a minimum of 2 hours is required, but the longer you chill this dip the tastier it will be.
Carol says
Gonna make this recipe later...& then use it for the fresh garden cukes a friend gave us. Can I use yogurt instead of sour cream? We no longer do well with sour cream, if you get our drift!! LOL!!!
Would also appreciate a recipe for either Oven or Slow Cooker beef ribs...
Haven't made them in years..think L-O-N-G years & no idea what I did with it..
Would appreciate your input on this one..
Thanks..
Take Care now..
Carol
Karin and Ken says
We make it with Greek yogurt now too. I definitely get it. I’m finding dairy is more and more an issue unfortunately. As for beef ribs our favorite recipe by far is this one. It’s an oldie and a goodie. I can’t wait to hear what you think. Take care and hope to talk soon. Karin
https://kitchendivas.com/best-bbq-oven-baked-beef-ribs-recipe/
Gabby says
This dip is incredible. I love it on carrots and well anything really. I pack it in my lunch for work with any veggies I want or have. This has changed things for me for work lunches for sure!
Karin and Ken says
I’m so glad to hear it. I love this dip myself. All the best. Karin