Our creamy dill dip starts with a rich sour cream and mayonnaise base and combines both dried and fresh dill for bright, herb-forward flavor. It’s perfect for dipping chips, pretzels, or a colorful assortment of raw vegetables.
Why this recipe works
Dill dip is a party favorite because it’s smooth, creamy, and versatile. It complements almost any fresh vegetable, crisp cracker, or salty chip and comes together in minutes. With a quick blend and a short chill, you’ll have a crowd-pleasing appetizer ready for game nights, potlucks, or casual get-togethers.
A small amount of pickle juice brightens the dip with a touch of vinegar, salt, and extra dill character. If you’re a pickle lover, consider trying a dill pickle–forward variation for an even tangier option.
Ingredients you will need
The printable recipe at the end lists exact measurements and the full ingredient list. Below is a clear overview of what you’ll use to make this dip.
Ingredient info and substitution suggestions
Sour cream – Use regular or light sour cream for the creamiest texture. For a lighter version, plain Greek yogurt works well and adds tang while reducing calories.
Mayonnaise – The recipe combines regular mayo with a touch of horseradish mayo for extra depth. If you prefer, use only regular mayonnaise—the dip will still be delicious.
Dill – A blend of dried and fresh dill gives the best flavor. Dried dill is convenient, but fresh dill adds brightness and authentic herb aroma, so use both if possible.
How to make dill dip
Step-by-step photos are included above to help you visualize the process. For a printable recipe with exact measurements, see the recipe card at the bottom of this post.
- Add all ingredients, in the order listed, to an immersion blender or food processor.
- Blend until smooth and well combined.
- Transfer the dip to a medium bowl, cover, and refrigerate for at least 4 hours to let the flavors meld before serving.
Frequently asked questions & expert tips
Yes. Prepare the dip up to 24 hours in advance and keep it sealed in an airtight container in the refrigerator. For best flavor, chill at least 4 hours before serving so the herbs and seasonings can blend.
Store the dip in an airtight container in the refrigerator for up to 4 days. Keep it chilled when not serving.
Serving suggestions
Serve the dip with a variety of fresh vegetables—celery, carrot sticks, broccoli florets, cherry tomatoes, cucumber slices, radishes, bell pepper strips, sugar snap peas, or cauliflower are all excellent choices. For contrast, offer salty dippers like pretzels, potato chips, or rye crisps so guests can choose their favorite pairing.
More party dip recipes
- Salsa Verde
- Dill Pickle Dip
- Beer Cheese Dip
- Cream Cheese Fruit Dip
- Skinny French Onion Dip
I love to bake and cook and share kitchen tips and recipes. If you’d like new recipes delivered when they post, consider subscribing to the site newsletter to receive them by email.
Dill Dip
IMPORTANT – Frequently asked questions are included above. Scroll up to read them.
Ingredients
- 8 ounces sour cream
- 2 Tablespoons shallots diced
- 1 Tablespoon horseradish mayo
- 1 Tablespoon garlic powder
- 2 Tablespoons fresh dill finely chopped
- 1 cup mayonnaise
- 1 Tablespoon garlic salt
- ¼ cup pickle juice preferably dill pickle juice
- 1 Tablespoon dried dill
Things You’ll Need
- immersion blender or food processor
- serving bowl
- herb scissors (optional)
Before you begin
- Horseradish mayo adds a subtle kick; omit it if you prefer a milder dip.
- Keep leftovers refrigerated in an airtight container for up to 4 days.
- Pair with fresh vegetables, crackers, or chips for serving.
Instructions
-
Add all ingredients to an immersion blender or food processor.
-
Blend until smooth and well combined.
-
Pour into a bowl, cover, and refrigerate at least 4 hours before serving.
Nutrition
Recipes here are tested in conventional ovens and stovetops. If using alternative appliances or different measuring methods, you may need to adjust times or techniques.