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This easy Dill Dip Recipe is cool, creamy, and loaded with fresh dill flavor. Made with Greek yogurt, mayonnaise, and a little cayenne for a subtle kick, it’s the perfect 5-minute dip for fresh veggies, chips, crackers, or just about anything you feel like dunking. It’s one of my favorite make-ahead appetizers because it takes almost no effort and always disappears from the snack table.
Table of Contents
- Kellie’s Note This Dip is a Big Dill
- Why You’ll Love This Dill Dip Recipe
- Ingredients for Dill Dip
- How to Make Dill Dip
- Kellie’s Tips for the Best Dill Dip
- Dill Dip Variations
- How to Store Dill Dip
- Can I Use Dried Dill Instead of Fresh Dill?
- How to Make Vegan Dill Dip
- What to Serve with Dill Vegetable Dip
- More Easy Dip Recipes
- Homemade Dill Dip Recipe
This dip is easy to make and so delicious, I love the little kick that the Cayenne pepper bring, I followed exactly.
– Jane
Kellie’s Note
This Dip is a Big Dill
I get way too excited about a good dip. Especially one that makes a pile of raw vegetables disappear faster than the chips. And this Homemade Dill Dip is one of those recipes I find myself making over and over again.
I’ve made more than my fair share of party appetizers over the years, and I’ve learned that sometimes the simplest recipes are the first ones to disappear. Nobody needs another complicated appetizer when there’s already a million other things to do before guests arrive.
What I love about this version is the combination of tangy Greek yogurt, rich mayonnaise, and lots of fresh dill. A splash of apple cider vinegar brightens everything up, while the cayenne adds just enough heat to keep things interesting.
It’s fresh, creamy, and a little more exciting than the usual store-bought veggie dip. Plus, you can make it ahead so it’s ready when you are. My favorite kind of entertaining.
Why You’ll Love This Dill Dip Recipe
- Quick and easy. Just 5 minutes of prep, one bowl, and no cooking required.
- Fresh, creamy flavor. Greek yogurt and mayonnaise create the perfect creamy base, while fresh dill gives it tons of flavor.
- A little unexpected kick. A pinch of cayenne gives this dill vegetable dip a subtle heat that makes it extra delicious.
- Perfect for making ahead. Mix it up before your party and keep it in the refrigerator until you’re ready to serve.
- Goes with just about everything. Fresh vegetables, crackers, chips, sandwiches, and even grilled salmon are all fair game.
Ingredients for Dill Dip
You only need a handful of simple ingredients to make this creamy Dill Dip Recipe. The full measurements are in the recipe card below.
- Greek Yogurt: Plain Greek yogurt gives the dip a creamy texture with a little tang. I prefer a thick Greek yogurt so the dip isn’t runny. Sour cream works as a substitute if you’d like a more traditional dill dip.
- Mayonnaise: Adds richness and balances the tanginess of the yogurt. Regular mayonnaise gives the creamiest results, but light mayo works, too.
- Fresh Dill: The star of the show! Fresh dill gives this dip its bright, herby flavor. Dried dill works in a pinch, but you’ll want to use less because it’s more concentrated.
- Apple Cider Vinegar: A little acidity makes all the other flavors pop. Fresh lemon juice is a great substitute.
- Garlic Powder: Adds savory flavor without the sharp bite of raw garlic.
- Onion Powder: Gives the dip a subtle onion flavor that doesn’t overpower the dill.
- Cayenne Pepper: My little secret for making this dip more interesting. It adds a gentle kick that you can easily adjust to taste.
- Salt and Pepper: Bring everything together. Taste the dip after chilling and adjust as needed.
How to Make Dill Dip
This easy dill dip comes together in one bowl in just a few minutes. No fancy equipment, no cooking, and hardly any cleanup.
- Combine: Add the Greek yogurt, mayonnaise, apple cider vinegar, fresh dill, garlic powder, onion powder, cayenne, salt, and pepper to a bowl.
- Mix: Stir until everything is smooth and well combined.
- Chill: Cover and refrigerate for at least 30 minutes to let the flavors develop.
- Serve: Give the dip a quick stir, taste for seasoning, and serve with your favorite fresh vegetables, chips, or crackers.
You can serve it right away if you’re short on time, but I think it’s even better after a little time in the refrigerator.
Kellie’s Tips for the Best Dill Dip
- Use thick Greek yogurt. A thinner yogurt can make the dip runny. I like a thick, plain Greek yogurt because it gives the dip a creamy texture that actually stays on your veggies.
- Chop the dill finely. You want fresh dill flavor in every bite instead of big pieces of herbs.
- Give it time to chill. Thirty minutes in the refrigerator makes a difference. The dill and seasonings have time to mingle, and the flavor gets even better.
- Taste before serving. Cold foods can taste a little less seasoned, so I always give the dip one last taste and adjust the salt, pepper, or cayenne if needed.
- Don’t go overboard with the cayenne. Start with less if you’re sensitive to heat. You can always add more, but you can’t take it out!
- Keep it thick enough for dipping. If the dip is too thick, stir in a little extra Greek yogurt or a teaspoon of water at a time until you get the consistency you want. If it’s too thin, a little more thick Greek yogurt can help, although it will also dilute the seasoning.
Dill Dip Variations
I love this recipe just the way it is, but there are a few easy ways to change things up depending on what you have on hand.
- Lemon Dill Dip: Swap the apple cider vinegar for fresh lemon juice and add a little lemon zest.
- Sour Cream Dill Dip: Use sour cream in place of the Greek yogurt for a more traditional vegetable dip with a rich, creamy flavor.
- Spicy Dill Dip: Add a little extra cayenne or a few dashes of your favorite hot sauce.
- Dill Pickle Dip: Stir in some finely chopped dill pickles for a tangy, crunchy twist. Drain the pickles well so the dip doesn’t get watery.
- Vegan Dill Dip: Substitute thick dairy-free Greek-style yogurt and vegan mayonnaise. Just be sure to choose a thick yogurt so the dip stays creamy.
How to Store Dill Dip
- Make Ahead: This is a great appetizer to make ahead of time. I like to mix it up a few hours before serving so the flavors have plenty of time to develop. You can make it up to 48 hours in advance for parties.
- Refrigerator: Store leftover dill dip in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving because a little separation is normal.
- Freezer: I don’t recommend freezing dill dip. The Greek yogurt and mayonnaise can separate when thawed, leaving the dip watery instead of smooth and creamy.
- Reheating: No reheating necessary! This dill vegetable dip is meant to be served cold. Keep it refrigerated until you’re ready to enjoy it.
Can I Use Dried Dill Instead of Fresh Dill?
Yes. If you only have dried dill, use about half the amount of fresh dill called for in the recipe because dried herbs are more concentrated.
Fresh dill is still the best option for this dip because it adds the brightest flavor and aroma, but dried dill works well when you need a pantry-friendly shortcut.
How to Make Vegan Dill Dip
To make vegan dill dip, swap the mayonnaise and Greek yogurt for plant-based alternatives. Use your favorite vegan mayo and a thick dairy-free Greek-style yogurt or vegan sour cream so the dip stays creamy instead of runny.
The flavor and texture may be slightly different, but the dill, garlic, onion, vinegar, and cayenne will still give it plenty of flavor.
What to Serve with Dill Vegetable Dip
This creamy Dill Vegetable Dip is one of my favorite things to add to a party platter because it makes even the most basic veggies a little more exciting. But don’t limit yourself to vegetables. There are so many delicious ways to use it!
- Fresh Veggies: Carrot sticks, cucumber slices, celery, bell peppers, broccoli, cauliflower, snap peas, radishes, and cherry tomatoes.
- Chips and Crackers: Potato chips, pita chips, pretzels, tortilla chips, and your favorite crackers.
- Bread: Toasted baguette slices, sourdough, rye bread, or pumpernickel. You can even serve it in a hollowed-out bread bowl for parties.
- Sandwiches and Wraps: Use it instead of mayonnaise for a fresh, herby spread.
- Grilled Foods: A spoonful is delicious with salmon, chicken, shrimp, or even a baked potato.
For parties, I like to pile colorful vegetables around a bowl of dill dip and let everyone help themselves. It’s simple, looks beautiful, and takes almost no effort at all.
More Easy Dip Recipes
You can never have too many good dip recipes, especially when you’re planning a party! My Million Dollar Dip is a reader favorite, and this Italian Hoagie Dip tastes just like your favorite deli sandwich in dip form.
If you’re craving something warm and cheesy, try my Hot Artichoke Dip or Crab Rangoon Dip. And for something a little more elegant, my Smoked Salmon Dip is perfect for brunch, holidays, or whenever you want something a little fancy without the extra work.
For more easy dip ideas, follow us on Instagram and Facebook!
Did you make this Dill Dip Recipe? I’d love to hear what you think! Leave a star rating and a comment below, and tell me what you served it with. Team veggies or team potato chips? I won’t judge either way.
Homemade Dill Dip Recipe
Equipment
- silicone spatula
- measuring spoons
- measuring cups
Ingredients
- 1 cup plain low fat greek yogurt
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- In a medium bowl, stir together the Greek yogurt, mayonnaise, apple cider vinegar, chopped fresh dill, onion powder, garlic powder, cayenne pepper, salt, and black pepper until smooth and well combined.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop. The dip may also be made up to 48 hours ahead.
- Stir the dip before serving. Taste and adjust the seasonings as needed. Serve chilled with fresh vegetables, crackers, or chips.
Notes
- Fresh vs. Dried Dill: For ¼ cup fresh dill, start with 1 tablespoon plus 1 teaspoon dried dill. Chill, taste, and add more if desired. (Test this substitution before finalizing.)
- Sour Cream Substitute: Replace the Greek yogurt with an equal amount of sour cream for a richer, more traditional dip.
- Lemon Variation: Fresh lemon juice can be substituted for the apple cider vinegar.
- Adjust the Heat: Reduce or omit the cayenne for a milder dip, or add a little extra for more kick.
- Make Ahead: Prepare up to 48 hours ahead and refrigerate until serving.
- Storage: Store covered in the refrigerator for up to 4 days.
- Freezing: Not recommended because the dip can separate when thawed.
- Serving Ideas: Enjoy with fresh vegetables, chips, crackers, bread, or as a sandwich spread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. This dill dip is best after it chills for at least 30 minutes, and you can make it ahead and store it in an airtight container in the refrigerator for up to 4 days.
I don’t recommend freezing dill dip. The creamy yogurt and mayonnaise base can separate after thawing, which can make the dip watery.
Carrots, cucumbers, bell peppers, celery, broccoli, cherry tomatoes, radishes, and snap peas all pair well with this creamy dill dip.
Yes. Use about half the amount of dried dill because it is more concentrated than fresh dill.
Yes. This dill dip also works as a flavorful sandwich, burger, or wrap spread.
This dip is easy to make and so delicious, I love the little kick that the Cayenne pepper bring, I followed exactly. My only question is what measurement is the nutritional information based on? 2 Tablespoons.
Thank you so much! The nutritional information is based on 2 1/2 tablespoons.