This Vegetable Dill Dip is a creamy, herbaceous delight that’s perfect for any gathering or snack time. Packed with fresh dill, tangy yogurt, and a hint of garlic, it’s a flavor explosion that pairs beautifully with crisp veggies or crunchy crackers. Ready in just 40 minutes, it’s a fuss-free recipe that delivers big on taste and texture.
Light yet indulgent, this dip combines the richness of Greek yogurt with the bright, zesty notes of dill and lemon. Each bite offers a satisfying balance of smooth creaminess and refreshing crunch, making it a crowd-pleaser. Plus, it’s loaded with vitamins and fiber, so you can enjoy it guilt-free. Whether you’re hosting or simply treating yourself, this dip is a must-try!
Ingredients for Vegetable Dill Dip
- 1 cup mayonnaise (use full-fat for creamier texture, or light for fewer calories)
- 1 cup sour cream (Greek yogurt can be substituted for a tangier flavor)
- 1 Tablespoon dried dill weed (fresh dill can be used; double the amount for a stronger flavor)
- 1 Tablespoon dried minced onion (or 1/4 cup finely chopped fresh onion for a sharper taste)
- 1 Tablespoon dried parsley (fresh parsley can be used; double the amount for a fresher taste)
- 1 teaspoon seasoned salt (adjust to taste or substitute with regular salt and a pinch of garlic powder)
- 16 ounces baby carrots (optional, for serving)
- 2 cucumbers, sliced (optional, for serving)
- 10 ounces cherry tomatoes (optional, for serving)
Step-by-Step Instructions
- Combine ingredients: In a large bowl, mix together the mayonnaise, sour cream, dried dill weed, dried minced onion, dried parsley, and seasoned salt until well combined.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, prepare the dip a day ahead.
- Prepare serving vegetables: While the dip chills, wash and slice your choice of vegetables (carrots, cucumbers, cherry tomatoes, broccoli, cauliflower, or peppers) for serving.
- Serve: Transfer the dip to a serving bowl and arrange the vegetables, crackers, or potato chips around it. Enjoy chilled!
Perfect Pairings: Serving Suggestions
This Vegetable Dill Dip is incredibly versatile! Serve it with a colorful array of fresh veggies like carrots, cucumbers, and cherry tomatoes for a healthy snack. For a heartier option, pair it with crackers, pita chips, or even pretzels. It also makes a great spread for sandwiches or wraps—just add a dollop for a burst of flavor!
Make It Your Own: Recipe Variations
Want to switch things up? Try using Greek yogurt instead of sour cream for a tangier, lighter dip. Add a squeeze of lemon juice for a zesty kick, or mix in a teaspoon of garlic powder for extra depth. If you’re feeling adventurous, toss in some finely chopped fresh herbs like chives or cilantro for a vibrant twist.
Time-Saving Tips for Busy Cooks
Short on time? Skip the chopping and use pre-sliced veggies or a pre-made veggie tray for dipping. You can also prepare the dip a day ahead—it tastes even better as the flavors meld together. If you’re in a rush, 30 minutes in the fridge will do, but overnight chilling is ideal for maximum flavor.
Storage and Freshness Tips
Store your Vegetable Dill Dip in an airtight container in the fridge for up to 5 days. If the dip separates slightly after storage, just give it a quick stir before serving. Avoid freezing, as the texture of the mayonnaise and sour cream may change.
Common Questions Answered
Can I use fresh herbs instead of dried? Absolutely! Use 3 times the amount of fresh herbs (e.g., 3 tablespoons fresh dill instead of 1 tablespoon dried). Is this dip gluten-free? Yes, as long as you serve it with gluten-free dippers like veggies or gluten-free crackers. Enjoy!
Vegetable Dill Dip Recipe
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1 Tablespoon dried dill weed
- 1 Tablespoon dried minced onion
- 1 Tablespoon dried parsley
- 1 teaspoon seasoned salt
- 16 ounces baby carrots 1 bag, optional
- 2 cucumbers, sliced optional
- 10 ounces cherry tomatoes 1 package, optional
Instructions
- Combine all ingredients together in a large bowl.
- Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
- Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.