Creamy Dill Dip
A simple, savory dip made with a sour cream and mayonnaise base, seasoned with dill and other herbs. This no-cook recipe is quick to assemble and perfect for serving with fresh vegetables, chips, or as a spread. The flavors deepen and improve after a short rest in the refrigerator.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 261 kcal
Allergen information: may contain celery, eggs, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 0.75 cupsour cream
- 0.75 cupmayonnaise
- 1 tspdried dill
- 1 tbspdried parsley
- 1 tbspdried onion flake
- 0.25 tsponion powder
- 0.25 tspcelery salt
- 1 pinchblack pepper, freshly ground(optional)
Equipment
measuring cups · bowl · measuring spoons · whisk
The method
Step by step
- 1
In a medium bowl, combine the sour cream and mayonnaise.
About 1 min
- 2
Whisk the mixture until it is smooth and there are no lumps.
About 1 min
Cook’s note: Using a whisk helps incorporate air and makes the dip feel lighter.
- 3
Add the dried dill, dried parsley, dried onion flakes, onion powder, celery salt, and black pepper to the bowl.
About 1 min
Cook’s note: If you have fresh dill and parsley, you can use three times the amount called for, finely chopped.
- 4
Stir well to ensure all the seasonings are evenly distributed throughout the dip.
About 1 min
- 5
Cover the bowl and refrigerate for at least 30 minutes to allow the dried herbs to rehydrate and the flavors to meld.
About 30 min
Cook’s note: For the best flavor, let the dip rest for several hours or even overnight.
- 6
Give the dip a final stir before serving chilled.
About 1 min
Per serving
Nutrition
- Calories
- 261.1kcal
- Protein
- 1.1g
- Carbs
- 2.3g
- Fat
- 28g
- Fibre
- 0.1g
- Sugar
- 1.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator.
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