It's the start of the Victoria Day Long Weekend here in Canada, also known as May Two-Four!
The sun is shining, BBQs are getting loaded with delicious summer food and there's of course party food! What's a party without dip?
No matter what kind of party or get together you might be having, dip with some crispy crunchy chips and veggies is always a welcome guest.
Today, I'm sharing with you my ridiculously easy and delicious dill dip recipe!
One of the great things about being a mom/food blogger is that it's also an awesome excuse to test my recipe experiments over and again until they're perfect. And test this I did! I'm just going to be honest – I've been making and testing this dip over and over for the last few weeks, without a party to bring it to! lol
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
Get the Recipe at the bottom of the page!
What is Dill Dip Made of?
For this recipe I used a combination of dried dill weed, dried onion flakes, seasoning salt and parsley all mixed together with a sour cream and mayonnaise base. If you'd like to skip the mayo for a lighter version, you could use some thick plain yogurt instead – which ever you prefer – either will be amazing!
The fresh zippy flavours of the dill make this dip so scrumptious you'll be making it over and over again! 😀
Can you substitute dried dill for fresh?
Yes, you certainly can use fresh dill instead of dried if you have it on hand! If you'd like to substitute keep in mind that about 1 tsp of dried dill is equal to 1 tbsp of fresh dill.
For this recipe I used 1 ½ tbsp of dried dill weed, so that would equal about 4 ½ tbsps of fresh dill weed.
Dill Dip Recipe Variations
Add some crumbled bacon and diced red onions to the dill dip before serving – this will give it an irresistibly savory crunch!
For an extra zesty flavor, add a few teaspoons of prepared horseradish or garlic powder to the sour cream and mayonnaise mixture. This is great if you're having guests who appreciate bold flavors.
Use Fresh Dill to replace dried dill weed: It's always nice to use fresh ingredients! A quarter cup of fresh dill can be used to substitute the 1 ½ tbsp of dried dill (or approximately 3 times more – 4.5 tbsp of fresh dill). Fresh herbs have a a less intense taste than dried herbs, so dried dill boasts a more concentrated flavor than fresh dill, which it acquires through the drying process. This is why you have to use a significantly higher amount of it to capture the same intensity of taste.
Use Fresh Parsley to replace dried parsley flakes: Replace the 1 teaspoon of dried parsley flakes with 1 tablespoon of fresh parsley.
One cup of Greek yogurt can be used to replace the one cup of sour cream as a high nutrient, protein and calcium rich alternative.
What to serve with Dill Dip
This crowd pleaser dip pairs perfectly with so many different things! Here are a few ideas on how to use it:
- With vegetables such as carrots, celery, red pepper slices, cherry tomatoes, cucumber slices
- Use as a dipping sauce for potato chips, pita chips or crackers
- Serve alongside grilled meats
- As a spread for sandwiches
- Use it as a spread over your toasted burger buns (especially when serving a lamb burger)
Can I make Dill Dip ahead of time?
Absolutely! One of the great things about this easy dill dip recipe is that you can make it ahead and store it in the refrigerator
How to Store Dill Dip /
How long is Dill Dip good for?
Cover and refrigerate! When preparing to refrigerate dill dip, make sure to cover your serving bowl tightly with plastic wrap so that the dip doesn’t dry out. Or you can use any kind of airtight container. It will last up to four days stored like this. Be sure to stir it before serving, as the flavors may settle into layers over time.
Can I Freeze Dill Dip?
No. Unfortunately, since dill dip is dairy it will not thaw very well. The dill dip would lose flavor and lose its appetizing smooth texture and become chunky when thawed after being frozen.
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tsp dried parsley flakes
- 1 tbsp dried onion flakes
- 1/4 tsp onion powder
- 1 ½ tbsp dried dill weed
- 1 tsp seasoning salt
- 1/2 tsp sugar
- Combine all ingredients together and chill for at least 1 hour before serving. For best results chill overnight.
- Serve as a dip with chips or with veggies. 😀
If you'd like to make a lighter version of this, you can substitute the mayonnaise for some plain flavoured Greek Yogurt.
- Prep Time: 5 mins