Dill Dip Recipe

I whipped up a creamy Veggie Dip Recipe with fresh dill, mayonnaise, and sour cream, and I used a tiny twist that makes it impossible to resist.

I can never resist a bowl of homemade dill dip. I ditch the jarred stuff and build a spoonable bowl with mayonnaise and heaps of fresh dill, bright and grassy enough to make people stop mid-sentence.

I’ve played with versions from a Dill Relish Dip to a basic Veggie Dip Recipe, and every time there’s that small surprise that pulls folks back for another scoop. I wont spoil the trick here, but expect a hit of freshness and a little texture pop that turns simple into addictive.

Try it at your next party and watch how quiet the table gets.

Ingredients

• Mayonnaise: Rich and creamy, high in calories and fat, adds silky mouthfeel.
• Sour cream or Greek yogurt: Adds tang, protein, calcium and creamy texture.
• Fresh dill: Bright herbal zip, almost no calories, adds fiber and fresh flavor.
• Lemon juice: Sharp citrus sour, adds acidity that lifts flavors without sweetness.
• Garlic: Pungent bite, tiny amounts give antioxidants and savory depth.
• Chives: Oniony mildness, low cal, little vitamin K and fresh green color.
• Buttermilk: Thins dip gently, adds tang and a touch of calcium and protein.
• Honey or sugar: A spoon smooths acidity, small sugar adds balance and subtle sweetness.

Ingredient Quantities

• 1 cup mayonnaise (full-fat, not the light stuff, it makes the dip richer)
• 1 cup sour cream (or Greek yogurt if you want it tangier, tho texture will change)
• 1/3 cup fresh dill, finely chopped (packed, stems removed as much as possible)
• 1 tablespoon fresh lemon juice (about half a lemon, add more to taste)
• 1 small garlic clove, minced (or 1/4 tsp garlic powder if you dont have fresh)
• 2 tablespoons chopped fresh chives or green onion (use both white and green parts if you can)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 to 3 tablespoons buttermilk or milk, optional to thin the dip
• 1/2 teaspoon sugar or honey, optional to balance the acidity

How to Make this

1. Remove as many stems from the dill as you can, pack it into a measuring cup then finely chop about 1/3 cup; also chop 2 tablespoons chives or green onion including some of the white part if you can.

2. Mince 1 small garlic clove (or measure 1/4 teaspoon garlic powder if you dont have fresh) and squeeze about 1 tablespoon fresh lemon juice from half a lemon.

3. In a medium bowl stir together 1 cup full fat mayonnaise and 1 cup sour cream. If you want it tangier you can swap the sour cream for Greek yogurt but the texture will change.

4. Add the chopped dill, chives, minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add 1/2 teaspoon sugar or honey if you like a little balance.

5. Mix gently until everything is evenly combined, dont overwork it or it can get a bit watery.

6. If the dip is too thick for your liking thin it with 2 to 3 tablespoons buttermilk or regular milk, adding one tablespoon at a time until the consistency you want.

7. Taste and adjust seasonings now adding more lemon, salt, pepper or a touch more sweetener if needed.

8. Cover and chill at least 30 minutes so the flavors meld, though a few hours or overnight is even better; bring it out 10 minutes before serving if its too cold.

9. Serve with your favorite veggies and chips and store any leftovers in an airtight container in the fridge for up to 3 to 4 days.

Equipment Needed

1. Cutting board, for trimming dill and chopping chives — use a small one so the herbs dont wander.
2. Sharp chef’s knife, or a paring knife for finer stuff like garlic.
3. Measuring cups and spoons, especially a 1 cup measure and 1/4 tsp.
4. Medium mixing bowl, big enough to stir without splashing.
5. Rubber spatula or wooden spoon, to fold the mayo and sour cream gently.
6. Citrus juicer or reamer, or just a fork to squeeze that half lemon.
7. Garlic press or small paring knife for mincing the clove.
8. Airtight container for chilling and storing leftovers.

FAQ

Dill Dip Recipe Substitutions and Variations

• Mayonnaise: try Greek yogurt 1 to 1, it’ll be tangier and a bit thinner; sour cream also works for a similar creaminess; mashed avocado plus a squeeze of lemon makes a rich, fresher version; or use vegan mayo or blended silken tofu with oil and lemon if you need dairy free
• Sour cream: swap with Greek yogurt 1 to 1 for more tang; crème fraîche or mascarpone thinned with a little milk gives a luxe texture; or blend cottage cheese until smooth for a higher protein option
• Fresh dill: if you dont have fresh use about 1 to 1 3/4 tablespoons dried dill (start small and add to taste); or try chopped fresh parsley with a little lemon zest for brightness; as a last minute trick a splash of dill pickle juice adds instant dill flavor
• Chives or green onion: use thinly sliced scallion (white and green parts) for the same bite; minced shallot gives a slightly sweeter, more complex onion note; or chopped flat leaf parsley if you want the color without strong onion flavor

Pro Tips

– Chop the dill super fine and save a little for garnish, it makes the dip look fresh. Use a very sharp knife or a quick pulse in the food processor but stop way before it turns mushy, you want texture not glue.

– Taste and adjust after it chills, not just right after mixing. Cold mutes flavors so you might need a touch more lemon or salt once it’s been in the fridge a bit.

– Thin it one tablespoon of buttermilk at a time, stirring gently. Too much at once and it gets runny, also let the dip warm up 5 to 10 minutes before serving so it loosens a bit and flavors open.

– Grate the garlic on a microplane or smash it super fine so you dont get big bites, and if you want a milder garlic flavor use garlic powder or add the fresh garlic a little earlier so it mellows. Add chives just before serving to keep their bright green color.