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Creamy Dill Dip

Read Reviews (39)

"This dip is creamy and flavorful. It is suitable for a wide range of dipping vegetables, crackers, and plain old potato chips. This is best made the night before so the flavors will blend nicely." — wendy

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All about Dill

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Original recipe makes 2 cups Change Servings

1 cup mayonnaise
1 cup sour cream
1 tablespoon dried dill weed

1 tablespoon dried minced onion, rehydrated
1 teaspoon Beau Monde ™ seasoning

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Directions

In small mixing bowl, combine mayonnaise, sour cream, dill weed, onion, and Beau Monde seasoning. Blend well. Cover ,and refrigerate overnight before serving.

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Reviews More Reviews

Most Helpful Positive Review

Mar 18, 2012

I wanted to make this lighter so I used equal amounts of reduced fat mayonnaise, reduced fat sour cream and nonfat greek yogurt. I made this early this morning as I wanted it to sit and really mix the flavors together before dinner. I served sliced red peppers, broccoli flowerettes and carrot chips with this. Quite good! I'll make this again. I think this would be great with some fresh minced garlic and some diced green onion folded in, too.

—Sarah Jo

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Most Helpful Critical Review

Jan 08, 2004

Makes a lot of dip.

—JILLYN19

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42 Ratings

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Sep 24, 2004

My mom has made this dip since before I was born and I love it. If you make it the night before you don't have to rehydrate the onion, just dump it in still dry and hard. It'll soften just fine. You can thin it with milk for salad dressing. For those not in the know, "Beau Monde" is a seasoned salt made by Spice Islands brand. There is a sub for it here on allrecipes but I've never tried it. You might want to if Spice Islands brand isn't available in your area. You could sub a different seasoned salt for it, but it is very strongly flavored so the dip won't be the same (not to say bad, just different).

—NITROJEN

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Jan 08, 2004

I've been using a variation of this one for 20 years. I use minced fresh onion, and I use alot, possibly making a dill onion dip. Sorry, but I can't even IMAGINE this one served hot. Beau monde provides salt, so be sure not to add salt if using the beau monde.

—KAYETD

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Nov 21, 2006

I love this recipe. I make this every year and yes, it best made the day before. I follow the recipe exactly and each time it is perfect. I would not change a thing. I keep Beau Monde on hand, this is so good any time of the year!

—Patti

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Dec 12, 2006

We've used a version of this for years and LOVE it. We use chopped green onions in place of the dried and serve it in a pumpernickel bread bowl. The pumpernickel is also really good with the dip.

—LADY2416

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Jan 08, 2004

I thought this looked like an interesting recipe and tried it for a recent gathering. The guests loved it. Many asked for the recipe. I think it is better hot, rather than cold.

—ANNIE222

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Jan 08, 2004

Excellent dip! Just loved it with fresh veggies. It reminds me of a recipe I lost a long time ago but have never forgotten. Can't wait for an excuse to make it again.

—JK20165

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Nutrition

Calories
65 kcal
3%

Carbohydrates
0.7 g
< 1%

Cholesterol
6 mg
2%

Fiber
0 g
< 1%

Protein
0.3 g
< 1%

Sodium
43 mg
2%

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

Nutritional Information

Creamy Dill Dip

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 65
** Calories from Fat: 63

% Daily Value *
** Total Fat 7g 11 %
** Saturated Fat 1.8g 9 %
** Cholesterol 6mg 2 %
** Sodium 43mg 2 %
** Potassium 16mg < 1 %
** Total Carbohydrates 0.7g < 1 %
** Dietary Fiber 0g < 1 %
** Protein 0.3g < 1 %
** Sugars 0.1g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 3 %
** Magnesium < 1 %
** Folate < 1 %

* 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.