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

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.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: American
Difficulty: Easy
Servings: 12 servings
Author: Nora from Savory Nothings

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

Instructions

  • Prep:
    Get your ingredients ready. If you don't have Greek yogurt, you can use all sour cream.
    Ingredients to make dill dip.
  • 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
    Whisking the base for dill dip.
  • 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
    Seasoning dill dip.
  • 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
    Folding herbs into dill dip.
  • 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.
    Dill dip ready to be served.

Notes

  • 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).