Looking for the perfect dip for raw vegetables? Look no further! This Vegetable Dill Dip is a family favorite!
I am going to be completely honest – I don’t get excited about eating raw vegetables. However, if you serve some dip with those raw vegetables, I can eat a pound of carrots in one sitting!
Some may argue that dip counteracts eating healthy vegetables, but it doesn’t take much of this flavorful dip to go a long way.
I love making this dip when I need a quick side dish for dinner or even a party – it comes together in less than 5 minutes and is made with ingredients that I usually always have on hand.
After you are done mixing this dip together, I highly recommend letting it sit in the fridge for about 30 minutes before eating to let the flavors meld together. It tastes amazing!
This dip will last up to 5 days in the fridge when kept in an air-tight container.
Ingredients needed for Vegetable Dill Dip:
- sour cream
- dried dill weed
- dried minced onion
- dried parsley
- seasoned salt (I love the Lawry’s brand)
How to make this dip healthier
If you are looking to lighten up this dip, there are a few substitutions you can make.
Substitute the sour cream for plain Greek yogurt. You will still get all the creaminess you need in this dip and the Greek yogurt adds a great flavor. You could even do 1 1/2 cups of yogurt with a 1/2 cup of mayo.
You could also substitute cottage cheese for the sour cream – it will give it a little bit of a different taste and definitely a different texture, but it’s a delicious change.
I usually use light mayo for this recipe and I don’t notice a difference at all.
If you have it available, fresh dill weed is delicious in this recipe. You will need about 1/4 cup of fresh dill weed in place of the dried dill weed.
Some of our readers have also substituted the mayo for cream cheese and said it turned out so yummy.
What to serve this Dill dip with
We love serving this dip with fresh vegetables (carrot sticks, celery sticks, sliced cucumbers, cherry tomatoes, sliced bell peppers, broccoli, and cauliflower.
This dip is also delicious served with crackers (I love it with Wheat Thins) or potato chips.
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Other dips you will want to try:
- Baked BLT dip
- Slow Cooker Spinach Artichoke Dip
- Garden Vegetable Dip
- Healthy Greek Yogurt Chocolate Fruit Dip
- Mediterranean Dip
- Cowboy Dip
Vegetable Dill Dip Recipe
- 1 cup mayonnaise
- 1 cup sour cream
- 1 Tablespoon dried dill weed
- 1 Tablespoon dried minced onion
- 1 Tablespoon dried parsley
- 1 teaspoon seasoned salt
- 16 ounces baby carrots 1 bag, optional
- 2 cucumbers sliced, optional
- 10 ounces cherry tomatoes 1 package, optional
- Combine all ingredients together in a large bowl.
- Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
- Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.
- We love serving this dip with fresh vegetables (carrot sticks, celery sticks, sliced cucumbers, cherry tomatoes, sliced bell peppers, broccoli, and cauliflower.
- Large Mixing Bowl
- Plastic Wrap