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READY IN 5 mins

Creamy Dill Dip II

Read Reviews (32)

"Multipurpose dip for veggies, chips, etc.. and no mayonnaise! Easy to double, or halve. If you do not have fresh dill, use 1/3 the amount of dried dill." — LIQUIDFREQUENCY

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Original recipe makes 16 servings Change Servings

1 (8 ounce) package cream cheese, at room temperature
1 cup sour cream
2 tablespoons finely chopped green onions
1/2 teaspoon salt

2 tablespoons chopped fresh dill weed
1/2 teaspoon minced garlic (optional)
2 tablespoons milk (optional)

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Directions

In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.

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PREP 5 mins
READY IN 5 mins

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I tried out three dip recipes from this website at the same time to compare them and this was the best - at least as a dip for raw vegetables, which is what I wanted. It has a nice, creamy texture perfect for dipping and a great taste.

—RAZZMATAZZ

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Most Helpful Critical Review

Jun 19, 2006

Tasted only the cream cheese. This would have been better with only the sour cream.

—Melissa

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39 Ratings

May 29, 2011

I made this early this morning so it would have time to sit and combine flavors before dinner. I used both reduced fat cream cheese and reduced fat sour cream. I thought this was quite good, the longer it sits, the better it gets. Next time, I might use a little more garlic and maybe some chopped fresh chives but it's quite good. Even my family liked this one!

—Sarah Jo

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Jul 18, 2007

I used fat free cream cheese and low fat sour cream and this was soooo good! It was a big hit at a party and no one would ever guess I cut corners on the fat content. I served it with carrots, crackers and even a fresh baked baguette. It went well with everything!!!

—Katherine

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Jan 14, 2006

Exactly what I wanted. The store here never has anything but ranch dip which I can't stand. I used fat free sour cream and it came out great, I didn't even have to add any milk. I didn't have any green onions so I added a little granulated onion and some extra dill. Make sure your cream cheese is soft enough before you mix it or else you'll be mixing forever to get the lumps out.

—Kat

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May 13, 2006

I really liked this dip, even though my husband said it was lacking something. I ended up putting WAY more dill and g. onions than called for. I also added garlic powder rather than minced. It satisified my pregnancy craving, so I'll make this again!!

—lalynnhussey

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Nov 25, 2006

This was very easy in a mini food processor. I used an entire blister pack of "baby" dill, and it was still not enough for me. I used one and a half cloves garlic, and it was a bit much for others but perfect for my taste. I did not have to use milk, it was a nice thick dip for veggies :)

—TARENELLA

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Sep 16, 2006

Super thick! I used dried dill and found that I could have used a little more than the recipe calls for, it tasted more like garlic than dill.

—LOLA7272

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Nutrition

Calories
81 kcal
4%

Carbohydrates
1.2 g
< 1%

Cholesterol
22 mg
7%

Fat
7.9 g
12%

Fiber
0 g
< 1%

Protein
1.6 g
3%

Sodium
123 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Dill Dip II

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 81
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 5g 25 %
Cholesterol 22mg 7 %
Sodium 123mg 5 %
Potassium 46mg 1 %
Total Carbohydrates 1.2g < 1 %
Dietary Fiber 0g < 1 %
Protein 1.6g 3 %
** Sugars 0.2g
Vitamin A 7 %
Vitamin C 1 %
Calcium 4 %
Iron 2 %
Thiamin < 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.