Any time there’s a gathering of family or friends is a good time to make homemade dip! You’re always going to need an appetizer or something to hold them off until the main meal and a dip is perfect. You can serve it with some healthy veggies, as well as some naughty chips or butter crackers to literally please everyone in the crowd.
This is a gluten-free, sugar-free, vegetarian way to make sure everyone gets a little nibble before dinner. This dilly dip is classic recipe and super easy to make- no need to buy dip at the store.
It’s as simple as combining all the ingredients into a bowl and then waiting. The step where you chill the dip is the most important since there are dehydrated onions in the mix and they need to plump up before you serve it. If you’ve ever added dried onion to something and then not given it time to rehydrate then you’ll know how strong and unpleasant that taste is! Definitely let the flavors get to know each other in the fridge before setting this out for guests.
For this dip you can use either fresh or dried dill. Either will lend a fresh, green flavor to the dip. If you really love dill you can even add a bit more than the recipe states. I often make this one super dill-heavy if I know it’s just for me and others who love it strong.
An optional addition is some lemon zest which really gives it a lot of zing and adds to that fresh flavor profile. If you don’t have any lemons on hand it will be great without it, too!
For parties, holidays, or even just casual nibbling this dilly dip is an old standby and full of crisp flavor.
Makes 32 servings
35m prep time
- 1 3/4 cups sour cream
- 1/2 cup mayonnaise
- 2 tablespoons dried chopped onion
- 2 tablespoons dried parsley flakes
- 2 tablespoons dried dill weed or 1 teaspoon freshly chopped dill
- 1/2 teaspoon salt
- 1/8 teaspoon celery seed
- 1/8 teaspoon black pepper
- zest of 1 lemon (optional)
- Combine all ingredients into bowl. Cover and refrigerate for 30 minutes to 1 hour before serving.
- Serve with chips, crackers, bread, or crudité.
Recipe adapted from Pillsbury.