Tulo

Dill Dip Recipe

A white bowl of creamy pale green dill dip garnished with a sprig of fresh dill, surrounded by carrot sticks, cucumber rounds, and crackers on a wooden board.

Combining both fresh and dried dill gives the dip layered flavor, the dried dill dissolves into the base and distributes evenly while the fresh dill adds bright, grassy notes and flecks of color. A short rest in the fridge lets the onion and garlic powder hydrate and mellow so the dip tastes seasoned all the way through rather than just on the surface.

Prep
10 min
Cook
0 min
Total
2 hr 10 min
Servings
12

Ingredients

Servings12
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon dried dill weed
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice

Nutrition per serving

Calories
99
Protein
1g
Carbs
1g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a medium bowl, whisk together the sour cream and mayonnaise until smooth and no streaks remain.
  2. 2Stir in the fresh dill, dried dill weed, onion powder, garlic powder, dried parsley, seasoned salt, Worcestershire sauce, and lemon juice.
  3. 3Mix until fully combined and the dried herbs are evenly distributed through the base.
  4. 4Cover the bowl and refrigerate for at least 1 hour, and up to overnight, to let the flavors meld and the dried dill soften.
  5. 5Taste and adjust with extra salt or a squeeze more lemon juice if needed. Serve chilled with raw vegetables, crackers, or chips.

Tips & variations

  • Swap half the mayonnaise for plain Greek yogurt to lighten the dip while keeping it thick enough to hold on a chip.
  • If fresh dill isn't available, double the dried dill weed instead of skipping it, the flavor won't be identical but it stays balanced.
  • Stir in a tablespoon of finely chopped chives or green onion for extra bite.
  • For a thinner dressing-style version, whisk in a tablespoon or two of buttermilk until it reaches the consistency you want.

Storage & reheating

Store the dip covered in the refrigerator for up to 5 days; it is not suitable for freezing since sour cream and mayonnaise separate and turn watery once thawed. Give it a quick stir before serving again, as it can thicken slightly in the fridge.

Tips from the Tulo kitchen

  • Salting the dip right before serving rather than right after mixing lets you judge the seasoning accurately once the dried herbs have had time to hydrate and mellow.
  • Pat fresh dill dry with a paper towel after rinsing; excess water on the herb can thin out the dip over the chilling time.

FAQ

Can I make dill dip ahead of time?

Yes, and it actually improves with time. Make it up to 2 days ahead and keep it covered in the refrigerator; the flavor is noticeably better after an overnight rest than right after mixing.

Can I use only fresh dill or only dried dill?

Either works, but the combination gives the best result. Using only fresh dill tastes brighter but less rounded, while using only dried dill (about 1 tablespoon total) tastes more muted but still fine in a pinch.

What can I serve with dill dip?

Raw vegetables like carrots, cucumber, celery, and bell pepper strips are classic, along with kettle chips, pretzel crackers, or as a spread on a bagel with smoked salmon.

Why is my dill dip too thin?

Low-fat sour cream or mayonnaise substitutes release more liquid than full-fat versions. Stir in an extra tablespoon or two of sour cream or mayonnaise, or let it chill longer, which thickens it as the dried herbs absorb liquid.

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