Description
Cool and creamy dill dip uses simple ingredients and is ready in minutes! It’s perfect for making ahead to dip fresh veggies from the garden, your favorite chips and crackers, pita bread, and more.
Ingredients
- 1 cup full-fat sour cream
- 2/3 cups mayonnaise
- 1 tablespoon dill weed
- 1 tablespoon minced onion
- 3 teaspoon garlic powder
- ¼ – ½ teaspoon salt to taste
Instructions
- In a mixing bowl, combine all ingredients and whisk together to combine well.
- For best results, refrigerate for at least one hour and up to 24 hours prior to serving. Store in an airtight container.
Notes
- Garlic powder: Some people think 3 teaspoons is too much and prefer less. Go ahead and adjust to your taste buds, add 1 teaspoon and then add additional to taste.
- Refrigerate overnight: For the best flavor, prepare this the night before you need it. It gives extra time for the flavors to blend and really infuses the mayo and sour cream with the herbs.
- Healthier option: For a lighter dill dip, swap out the sour cream for plain Greek yogurt and the mayonnaise for your favorite light mayonnaise.
- Storing it: Store dip in an airtight container in the refrigerator. This is best within 3 days. It can be stored longer but it does tend to get a bit watery after a period of time. You can drain the water or whisk it back in and it should still be fine.
- Smaller portions: For a smaller serving, simply cut the recipe in half! It’s perfect for 2-3 people.