5 from 13 votes

Dill Dip Recipe

Name: Dill Dip Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup mayonnaise; 2 cups sour cream (one 16 oz container); 4 teaspoons dried dill weed; 1 Tablespoon low-sodium seasoned salt (I like Lawry's brand); 1 Tablespoon dried minced onion; 2 loaves Rye bread (for dipping (or other dipping options, see notes))

By Sam MerrittPublished Feb 09, 2024

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Servings: 10 servings (about 1/3 cup per serving, recipe makes 3 cups)

10 mins

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My family-favorite (and so easy) dill dip recipe is made completely from-scratch in minutes! No pre-made mixes or fancy tools needed–just 5 simple ingredients and one bowl.

Bowl of dill dip with crackers, tomatoes, and bread surrounding it.

Quick & Easy Dill Dip Recipe

Despite its simple and unassuming appearance, dill dip is a party food staple in my family. It’s simply not a party unless someone’s bringing dill dip (my dad might not even show up if there’s not a guarantee there will be some there). While it may not be as flashy as buffalo chicken dip and taco dip, it’s every bit as satisfying and takes just minutes to make from start to finish. It’s perfect for last-minute plans!

What’s To Love About This Recipe

Simple. There’s no chopping involved here; simply add all your ingredients to a bowl and stir them together.
Great for making in advance. And the flavor gets even better the longer it sits!
Just a few minutes to make. Unlike your typical spinach artichoke dip, though that’s another family favorite around here too!
Pairs well with a variety of dippers. We like to use rye bread for dipping (chips and bagel slices are also great dipper options). Of course, you could also always make your own bread bowl too! I include a few more suggestions below.

This recipe is one of my family’s favorites. I’m honestly not sure where it originated, since my mom’s copy is a scanned typewritten recipe with no citation. She’s been making it for decades at this point though, so I feel OK claiming it as our family recipe. I hope you love it as much as we do! 💜

Ingredients

If you like simple, basic recipes, you’ll really enjoy this one. Just 5 ingredients and 5 minutes.

Sour cream. This acts as the creamy base for our dip. I recommend using full-fat sour cream, since low-fat could lead to a runnier dip.
Mayo. Mayo adds richness, creaminess, and full-bodied flavor. Use your favorite brand (it’s worth noting I don’t like the results when made with a pure avocado mayo); I like to use an olive oil-based mayo for my broccoli salad, and that will work just fine here!
Dill. I use dried dill weed. If you want to use fresh, then you will need more; about 4 tablespoons.
Dried minced onion. Make sure you stick with dried minced onion here, since fresh would be a bit too potent.
Seasoned salt. This typically contains salt and other spices like garlic, onion, paprika, cayenne pepper, and black pepper. I keep it on hand for seasoning grilled meats and roasted veggies, and for this recipe, of course! While I’m personally a big fan of salt myself, I think low-sodium seasoned salt works best here. It allows us to get a maximum punch of flavor without being overwhelmed by saltiness.

SAM’S TIP: Want to make a lemon dill dip? Stir in some lemon juice and lemon zest! The freshness of the lemon complements the creaminess of the dip so well. Note this is not the same thing as tzatziki. Though if you’d like a recipe for that, let me know.

As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Dill Dip

Overhead view of a bowl of dip surrounded by cherry tomatoes, celery, crackers, and torn bread pieces.

Stir all ingredients together in a large bowl until well combined. If you plan to serve your dip in another bowl, then you can transfer it to that bowl now.
Cover and place in the fridge to chill until ready to serve.
Serve with veggies, bread, or chips and enjoy!

SAM’S TIP: I recommend letting your dip sit in the fridge for at least half an hour to let the flavors develop. You can skip this step and serve it right away, but it truly has the best flavor if you let it sit for a bit.

Cracker being dipped into a bowl of dill dip.

Frequently Asked Questions

Can I make dill dip with greek yogurt?

I haven’t tried it but I suspect you could substitute the sour cream for plain, full-fat greek yogurt; however, your dip will likely be less creamy and a likely bit more sour than usual. If that’s fine with you, then go for it!

What should I serve with dill dip?

Veggies: sliced cucumbers, baby carrots, grape tomatoes, sliced radishes, celery sticks, bell pepper, broccoli, or cauliflower.
Snack foods: kettle chips, pita chips, sourdough crackers, tortilla chips, or pretzels.
Bread: rye bread is a must, but other good options include pumpernickel, sourdough, pita, or artisan bread. You could also serve your dip in a bread bowl!

Can dill dip be frozen?

I haven’t tried freezing this dip, so I can’t say for sure how it would go. I worry that the sour cream and mayo would separate when thawing though, and the texture wouldn’t be as smooth and creamy.
If you try freezing your dill dip, please let me know how it goes for you!

Looking for a dessert dip? Try my fruit dip next!

Enjoy!

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5 from 13 votes

Dill Dip Recipe

This easy dill dip recipe is made completely from-scratch in minutes! No pre-made mixes or fancy tools needed–just 5 simple ingredients and one bowl.

Prep: 10

Total: 10

Servings: servings (about 1/3 cup per serving, recipe makes 3 cups)

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Equipment

Mixing bowl

Ingredients

▢ 1 cup (236 g) mayonnaise
▢ 2 cups (453 g) sour cream (one 16 oz container)
▢ 4 teaspoons dried dill weed
▢ 1 Tablespoon low-sodium seasoned salt, I like Lawry's brand
▢ 1 Tablespoon dried minced onion
▢ 2 loaves Rye bread, for dipping (or other dipping options, see notes)

Instructions

In a large bowl, combine mayo, sour cream, dill weed, seasoned salt, and minced onion.
1 cup (236 g) mayonnaise, 2 cups (453 g) sour cream (one 16 oz container), 4 teaspoons dried dill weed, 1 Tablespoon low-sodium seasoned salt, 1 Tablespoon dried minced onion
Stir well until thoroughly combined.
Store in the refrigerator in an airtight container until ready to serve. Dip may be served immediately, but is best after chilling for at least 30 minutes.
Cut or tear rye bread into bite-sized pieces and serve on the side for dipping.
2 loaves Rye bread

Notes

Rye bread

Choose your favorite variety: seeded, unseeded, or marble. I often buy a mix. Another great option is to buy a round loaf of rye bread, cut 1/3 off the top, then hollow it out and rip the inside into bite-sized pieces for serving on the side.

Other dipping options

Baby carrots, celery, cherry or grape tomatoes, crackers, and tortilla chips are all great dipping options.

Storing

Store in an airtight container in the refrigerator for up to 3 days. Rye bread should be stored tightly wrapped at room temperature.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally published this recipe in December 2018. The recipe remains the same but I’ve added new photos and more detailed instructions in the post.