Ever buy a veggie tray just for the dip in the middle? Yea, same. And this homemade Dill Dip tastes even better than the store-bought kind. Whether you’re hosting a party or just want a flavourful snack to keep in the fridge, this dill dip recipe is a hit.

It’s creamy, tangy, packed with herbs, and takes just 5 minutes to make. Serve it with fresh veggies, chips, or even slather it on a sandwich. You really can’t go wrong.

Do you have that one dip that’s always a hit at every party? That’s this dip for me. I swear every holiday, family get-together, or random weekend gathering needs a bowl of this veggie dip. There’s something so nostalgic about it; it’s creamy, herby, cool, and a little tangy. If ranch is more you’re thing, try my Homemade Ranch Dip. Or if you want more homemade dressings and sauces, try my Pizza Oil, Spicy Caesar Dressing, and House Vinaigrette.

😍 Why You’ll Love This Dill Veggie Dip

Quick and easy: takes 5 minutes, no blender needed.
Customizable: use dried herbs if that’s what you got.
Crowd-pleaser: always a hit on any snack board.
Fresh and tangy: the perfect balance of creamy and herby with a little zip from the pickle juice.

🌿 Ingredients To Make Dill Dip

Sour cream (or Greek yogurt): the creamy base that makes this dip thick, cool, and tangy.
Mayonnaise: adds richness and that smooth, classic dip texture.
Fresh dill (or dried): the star of the show — herby and bright.
Pickle juice: brings a hit of acidity and tang to cut through the creaminess.
Garlic powder: adds mellow garlicky warmth without overpowering.
Onion powder: brings a subtle savoury depth and classic dip flavour.
Salt: pulls all the flavours together so don’t skip it!

✔ How To Make This Dill Dip Recipe

To make this dill dip, grab a medium mixing bowl and add the sour cream (or Greek yogurt) and mayo. Whisk them together until smooth and well combined.

Next, sprinkle in the fresh dill, garlic powder, onion powder, and a pinch of salt. If you’re using dried dill, add that instead but reduce the amount to 1 tablespoon.

Drizzle in the pickle juice and give everything another good whisk. The pickle juice adds just the right amount of tang.

Cover the bowl and let the dip chill in the fridge for at least 30 minutes to let the flavours meld. Then serve it with chips, crackers, fresh bread, or raw veggies.

🗒 Variations

Extra tangy: add a spoonful of Greek yogurt or an extra splash of pickle juice.
Chunky texture: mix in chopped pickles for a little extra crunch and flavour.

🗒 Substitutions

Fresh vs dried dill: use 3 tablespoons fresh dill or 1 tablespoon dried dill.
Dairy-free: use plant-based sour cream and mayo to make it vegan.

🍴 Leftovers? Lucky you.

If you’ve got leftover dill dip (honestly, impressive), store it in a sealed container or mason jar in the fridge. It’ll last up to 5 days or closer to 3–4 days if you used fresh dill. Give it a stir before serving, and get ready to dip again.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this veggie dip recipe, then make sure to check out a few of my other favourites you may also love:

• Pizza Oil
• Roasted Beet Salad
• Best Chicken Marinade
• House Vinaigrette
• Johnny B’s Caesar Dressing
• Homemade Ranch Dip

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this dill dip recipe (or any recipe of mine) don’t forget to leave a review.