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Dill Dip

Read Reviews (42)

"A sure classic for a crowd. This dip is creamy with pretty flecks of green dill. Serve this with a range of crudite such as carrot sticks, celery, radishes, or cauliflower." — diane

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All about Cream

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Original recipe makes 4 cups Change Servings

2 cups mayonnaise
2 cups sour cream
3 tablespoons chopped onion

1 teaspoon seasoning salt
3 teaspoons dried dill weed
1 tablespoon white sugar

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Directions

In a medium bowl, mix together mayonnaise, sour cream, chopped onion, seasoning salt, dill weed, and white sugar. Refrigerate for at least 8 hours before serving to blend flavors.

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I cut the mayonnaise and sour cream in half BUT I kept the seasonings the same. I also used reduced fat mayonnaise/sour cream. This dip was good but not our favorite. This would make a great base for tartar sauce.

—Sarah Jo

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Most Helpful Critical Review

Aug 29, 2005

It was a little too mayonnaisy for me at first...I ended up adding about 1 cup more sour cream and more dill and onion. In the end it was good.

—PAZLA

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57 Ratings

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Mar 27, 2006

With some modifications, this dip is 5 star. I decreased the mayo by 1/4 c. and increased the sour cream by 1/4 c., decreased sugar to scant 1 tsp., and added to taste: lemon juice, Italian Seasoning, fresh minced garlic, garlic powder, and garlic salt. This makes a fantastic salad dressing or veggie dip.

—Michelle B

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Mar 21, 2005

More memories...... My mother use to make this a lot. Reduce the sugar & you can't go wrong with this crowd pleaser dip! I add cavenders greek seasoning to my sour cream as well Fantastic!

—JUSTJEN33

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Jun 09, 2006

This was really good. I did add a little bit of garlic powder. Needed something a little healthier to snack on....and this was good. Thanks for the post.

—Momof2

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Jun 21, 2003

My family really loves this dip. I have made it several times. I thought it was too sweet with the sugar, but when I tried to omit the sugar the second time I made it my oldest daughter told me she wouldn't change a thing. The kids eat it with everything.

—marta

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Jun 21, 2003

This recipe deserves nothing less than 5 stars! This is the best dip I have ever tasted. It took me 3 minutes to make and tasted wonderful even before refrigerating. Bravo Diane!

—TrekkerD

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Apr 14, 2008

This is excellent. I too, cut back on the sugar and used more sour cream than mayo. I also gave it a bit of hot & spicy seasoned salt. Yum. This is great even right after it's made, But does get better after a few hours in the fridge.

—CLEO

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Nutrition

Calories
88 kcal
4%

Carbohydrates
1.1 g
< 1%

Cholesterol
8 mg
3%

Fat
9.3 g
14%

Fiber
0 g
< 1%

Protein
0.4 g
< 1%

Sodium
76 mg
3%

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

Nutritional Information

Dill Dip

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 88
Calories from Fat: 84

% Daily Value *
Total Fat 9.3g 14 %
Saturated Fat 2.3g 12 %
Cholesterol 8mg 3 %
Sodium 76mg 3 %
Potassium 18mg < 1 %
Total Carbohydrates 1.1g < 1 %
Dietary Fiber 0g < 1 %
Protein 0.4g < 1 %
** Sugars 0.4g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 2 %
Iron < 1 %
** Thiamin < 1 %
Niacin < 1 %
Vitamin B6 4 %
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.