This easy Dill Dip with Sour Cream is perfect for enjoying with veggies! It has just five ingredients and you can make it in five minutes.
It’s not a party without a party dip! This Dill Dip with Sour Cream is the perfect addition to your menu. It’s quick to make, has just five ingredients, and you and your family will love it.
When I host, I want to provide a well-rounded menu for my family and my guests. There is always someone who’s on a special diet or wanting to eat healthy. That’s why I love this dip. It’s an easy way to jazz up raw veggies, and everyone from little kids to adults gobble it up.
Dill Dip with Sour Cream is also great for meal prep. It stores well in the fridge, and you can portion it out into single-serve containers for enjoying all week long.
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- Sour cream and mayonnaise form the base of the dip.
- Fresh dill can be found in the produce section—either in a bunch or in a plastic container with the other fresh herbs.
- Diced onion and seasoned salt add lots of flavor to the finished recipe. Check out the substitution for seasoned salt below if you don’t have it!
Some older versions of this recipe include 1 teaspoon of beau monde instead of seasoned salt. Beau monde is a seasoning that primarily consists of celery powder, allspice, ground bay leaves, and onion powder.
If you’d like, substitute beau monde for the seasoned salt. You can find it in the spice aisle at your local grocery store, or you can make your own beau monde seasoning.
How to make dill dip with sour cream
Place the mayonnaise, sour cream, fresh dill, diced onion, and seasoned salt into a large bowl.
Stir everything together and transfer to a serving dish. Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to come together.
When you’re ready to serve it, surround the dip with assorted fresh veggies.
Types of veggies to serve with dill dip
- Baby carrots
- Celery sticks
- Bell pepper strips (red, green, yellow, orange, or a mix)
- Whole mini bell peppers
- Broccoli florets
- Grape tomatoes or cherry tomatoes
- Cauliflower florets
- Sliced radishes
- Sliced cucumbers
- Snap peas
Can I make dill dip with sour cream ahead of time?
Sour Cream Dill Dip is best served after at least one hour in the refrigerator, to allow the flavors to combine.
As a result, you can easily make this dip up to two days ahead of time. Just give it a stir when you’re ready to serve it.
- Use beau monde seasoning in place of the seasoned salt.
- Use Greek yogurt in place of the sour cream
- Substitute a dairy-free sour cream such as Kite Hill, Tofutti, or Good Karma in place of the regular sour cream to make it dairy-free.
- You can substitute 1.5 tablespoons of dried dill for the fresh dill.
- Use low-fat varieties of either the mayo or the sour cream.
Frequently Asked Questions
Dill dip generally does not have any gluten-containing ingredients. However, check the label of your seasoned salt to make sure (most brands don’t contain gluten, but it’s worth checking).
To make your own seasoned salt, mix together ½ teaspoon salt, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and a pinch of sugar. Use the mixture in place of one teaspoon of seasoned salt.
I don’t recommend freezing dill dip—the ingredients will separate and the mixture will not be as creamy after defrosting.
More appetizer dips
This recipe for Dill Dip with Sour Cream is delicious with potato chips too! Serve a bowl of the dip with both veggies and chips, and see which one everyone chooses.
Here are a few more dips that I love serving at parties:
- Crockpot Chili Cheese Dip
- The Best Easy Fruit Dip
- Chocolate Chip Dip
- Beef Chip Dip
- Reuben Dip
- Cold Crab Dip
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Dill Dip with Sour Cream
- 1 cup mayonnaise
- 1 cup sour cream
- 3 tablespoons fresh dill, chopped
- 2 tablespoons finely minced yellow onion
- 1 teaspoon seasoned salt
- To serve: raw veggies such as baby carrots, broccoli florets, grape tomatoes, bell pepper strips, and celery sticks.
- Place all ingredients in a large bowl and stir to combine. Refrigerate at least one hour before serving.