Description
A refreshing and creamy Dill Dip made with a blend of sour cream, Greek yogurt, and mayonnaise, infused with fresh dill and parsley. Perfect as a flavorful accompaniment to fresh vegetables, chips, or crackers, this no-cook dip combines tangy lemon juice and Dijon mustard for a zingy, herbaceous snack that’s quick to prepare and versatile.
Ingredients
Scale
Base Ingredients
- 1 cup sour cream
- 1/2 cup Greek yogurt
- 1 tablespoon mayonnaise
Flavorings & Seasonings
- 1 tablespoon lemon juice (or to taste; bottled is fine)
- 2 teaspoons Dijon mustard (or to taste)
- 1/4 teaspoon garlic powder (start there, add more to taste)
- salt & pepper (to taste)
Herbs
- 2 tablespoons (not packed) finely chopped dill (OR 1 teaspoon dried dill weed)
- 1/2 tablespoon (not packed) finely chopped parsley
Instructions
- Prep: Get your ingredients ready. If you don’t have Greek yogurt, you can substitute with all sour cream for the base.
- Whisk the Base: In a medium bowl, whisk together sour cream, Greek yogurt, and mayonnaise until the mixture is completely smooth with no lumps.
- Season: Stir in the lemon juice, Dijon mustard, and garlic powder. Season the dip generously with salt and pepper according to your taste preferences.
- Fold in Herbs: Gently fold in the finely chopped dill and fresh parsley. Taste the dip and add an extra squeeze of lemon if you prefer a more pronounced zing.
- The Wait: Although you can serve the dip immediately, refrigerate it for at least 2 hours up to 2 days to allow the flavors to meld and the herbs to fully infuse the dip.
Notes
- You can use all sour cream if Greek yogurt is unavailable.
- Adjust the garlic powder and lemon juice to your taste for more or less pungency and acidity.
- Fresh dill provides the best flavor, but dried dill weed works well in a pinch.
- The dip keeps well in the refrigerator for up to 2 days.
- Great served with fresh veggies, chips, or as a sandwich spread.
