Dill Veggie Dip

Dill Veggie Dip

Alicia 1

"This is the amazing go-to dip in our house. You can use it for anything from veggies, to a sauce for wraps, and even as a chicken nugget dip. We love it!"
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35 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. Stir mayonnaise, sour cream, dried minced onion, parsley, and dill together in a bowl; season with salt and pepper.
  2. Cover bowl with plastic wrap and refrigerate until the onion re-hydrates, about 30 minutes.


  • Cook's Notes:
  • Do not substitute fresh onions in this recipe.
  • If substituting in fresh parsley or dill, do not increase parsley amount, but increase fresh dill to 1 tablespoon and add more to taste.
  • I prefer mayonnaise made with olive oil.



I cut this recipe down to fit our needs, and we thought this needed a little more flavor--maybe more of the onion. I did follow the recipe as written. It did make a nice salad dressing for my ...