Creamy Dill Dip Recipe

Name: Dill Dip
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup sour cream; 1/2 cup Greek yogurt; 1 tablespoon mayonnaise; 1 tablespoon lemon juice (or to taste; bottled is fine); 2 teaspoons Dijon mustard (or to taste); 1/4 teaspoon garlic powder (start there, add more to taste); salt & pepper (to taste); 2 tablespoons (not packed) finely chopped dill (OR 1 teaspoon dried dill weed); 1/2 tablespoon (not packed) finely chopped parsley

Serving dill dip in a bowl with plenty of vegetable sticks.

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Forget the tubs of store-bought dill dip; this version uses a tangy sour cream and Greek yogurt base and treats mayonnaise as a seasoning to get that perfect “cling” on a chip. It’s a 5-minute, one-bowl recipe that leans on Dijon and lemon for brightness, making it just as good on a Tuesday night bag of carrots as it is on a piece of Friday night salmon.

Why this recipe works

Mayo is a spice, not a base: Nothing against mayo at all, but here I want to taste the herbs. So instead of making mayo the base, we’re only using a tablespoon for richness – this keeps the dip at the right level of richness and flavor to me.
Powder over fresh garlic: I’m a fresh garlic lover, but not here; to me, fresh cloves get “angry” and bitter after sitting in the fridge, while garlic powder stays mellow and plays nice with the herbs.
The parsley “freshness” hack: Even if you’re using dried dill from the back of the pantry, adding some fresh parsley tricks your brain into thinking the whole bowl came straight from the garden. I almost never keep fresh dill on hand unless I plan for it or it’s garden herb season, but I always have some parsley in the fridge.

Listen, I’m not here to tell you that you can’t use all mayo if that’s what’s in your fridge, but if you want a dip that actually tastes like herbs and not just a bowl of cold mayonnaise – give this recipe a try!

Recipe at a glance

Difficulty	Prep Time	Method	Servings	Budget
Easy (whisk & go)	5 Minutes	No-Cook	12 (2 tbsp each)	Low (5-8$ total)

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Prep: 5 minutes mins

Total: 5 minutes mins

Makes 12 servings

Ingredients

▢ 1 cup sour cream
▢ ½ cup Greek yogurt
▢ 1 tablespoon mayonnaise
▢ 1 tablespoon lemon juice (or to taste; bottled is fine)
▢ 2 teaspoons Dijon mustard (or to taste)
▢ ¼ teaspoon garlic powder (start there, add more to taste)
▢ salt & pepper (to taste)
▢ 2 tablespoons (not packed) finely chopped dill (OR 1 teaspoon dried dill weed)
▢ ½ tablespoon (not packed) finely chopped parsley

Tips

If you’re serving this at a party, check the USDA Food Safety Guidelines and don’t let it sit out for more than two hours; keep the bowl nestled in a larger bowl of ice to keep that Greek yogurt crisp and cold.
You can make this dip ahead of time – up to 2 days. Keep it covered in the fridge until you’re ready to serve it. It’s already really good eaten right away, but the flavors only get better as it sits in the fridge.
If you’re feeding a group of serious snackers, you might want to double the batch. While 2 tablespoons is the “official” serving size, most of us know that once the ruffles come out, a real serving looks a lot more like ¼ cup (making this recipe a batch for 6 servings).

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Instructions

Prep:
Get your ingredients ready. If you don't have Greek yogurt, you can use all sour cream.
Whisk the Base:
In a medium bowl, whisk together the sour cream, Greek yogurt, and mayonnaise until completely smooth and no lumps remain.
1 cup sour cream, ½ cup Greek yogurt, 1 tablespoon mayonnaise
Season:
Stir in the lemon juice, Dijon mustard, and garlic powder. Season generously with salt and pepper.
1 tablespoon lemon juice, 2 teaspoons Dijon mustard, ¼ teaspoon garlic powder, salt & pepper
Fold in Herbs:
Gently fold in your dill and fresh parsley. Give it a final taste – add another squeeze of lemon if you like it zingier.
2 tablespoons (not packed) finely chopped dill, ½ tablespoon (not packed) finely chopped parsley
The Wait:
You can eat this immediately, but the flavors meld together more if you let it sit in the fridge for at least 2 hours (or up to 2 days) to let those herbs really wake up.

This 5-minute creamy Dill Dip uses a tangy Greek yogurt and sour cream base, using mayo only as a "cling" seasoning to avoid that heavy aftertaste. By swapping fresh garlic for garlic powder, this dip stays mellow and flavor-balanced for up to 48 hours in the fridge without turning sharp or bitter. It is the ultimate low-prep solution for veggie platters, salty chips, or topping grilled salmon.

– Nora from Savory Nothings

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Dill Dip FAQs

Can I make this ahead of time?

Actually, you should. While you can eat it immediately, the flavors really wake up after about 2 to 4 hours in the fridge. You can make it up to 2 days in advance, and it’ll still taste fresh.

If you see a little liquid on top when you take it out of the fridge, don’t panic – that’s just the yogurt/sour cream settling. Give it a quick stir and it’s as good as new.

I don’t have Greek yogurt. Can I just use more sour cream?

Absolutely. If you want to skip the yogurt, just use 1 ½ cups of sour cream total. It’ll be a little less tangy and a bit more indulgent, but it works perfectly.

What should I serve this with (besides carrots)?

If you’re over the veggie platter, this is an amazing topping for salmon or baked potatoes. It’s also the perfect “party” dip for salty potato chips, pretzels, or even crusty chunks of rye bread.

The “Two-Hour Rule” for parties

If you’re setting this out for a BBQ or a potluck, don’t let it sit out for more than 2 hours per the USDA. If it’s a hot day, nestle your serving bowl inside a larger bowl filled with ice to keep it safe and chilled.