Dill Dip
Creamy dill dip made with mayonnaise or plain Greek yogurt, sour cream, and dried herbs. Chill before serving.
Servings: 12 servings
Ingredients
Ingredients
- 1 cupmayonnaise or plain Greek yogurt
- 1 cupsour cream
- 1 teaspoondried dill
- 1 tablespoondried minced onion
- 1 tablespoondried parsley
- 1/2 teaspoonseasoned salt kosher salt
Instructions
Instructions
- In a medium mixing bowl, add 1 cup mayonnaise (or plain Greek yogurt) and 1 cup sour cream.
- Add 1 teaspoon dried dill, 1 tablespoon dried minced onion, 1 tablespoon dried parsley, and 1/2 teaspoon seasoned salt (or kosher salt).
- Stir with a spoon or spatula until smooth and all ingredients are well combined.
- Cover the bowl and refrigerate for 60 minutes to let the flavors meld.
- Stir once more before serving, and serve with vegetables, crackers, or chips.
Equipment
- Mixing Bowl
- Spoon or Spatula
- Refrigerator
Notes
Notes
Sour Cream
: Use full-fat or reduced-fat, not fat-free for the best flavor.
Mayo:
I don't recommend using Miracle Whip or Fat-Free mayonnaise, as the flavor is not as good.
Spice Blend:
Feel free to replace the dried dill, onion, seasoned salt, and dried parsley with 1 tablespoon of
homemade dill seasoning
.
Storage:
Dill Dip will last in an airtight container in the refrigerator for up to 3 days. While safe longer, the dip will begin to become watery.
Sour Cream
: Use full-fat or reduced-fat, not fat-free for the best flavor.
Mayo:
I don't recommend using Miracle Whip or Fat-Free mayonnaise, as the flavor is not as good.
Spice Blend:
Feel free to replace the dried dill, onion, seasoned salt, and dried parsley with 1 tablespoon of
homemade dill seasoning
.
Storage:
Dill Dip will last in an airtight container in the refrigerator for up to 3 days. While safe longer, the dip will begin to become watery.