Garden Dill Snack Dip
Creamy dill dip with Greek yogurt and sour cream. Easy make-ahead snack for veggies, chips, or crackers.
Creamy dill dip is perfect for baby carrots, sliced bell peppers, or an entire bag of wavy potato chips.
Submitted by: Spice House Staff from Chicago, IL
Yield: 2 cups
- Simple 3-ingredient base: 1 cup Greek yogurt, 1 cup sour cream, 2 tablespoons Garden Dill Dip Mix.
- Optional shredded cucumber and a splash of lemon brighten flavor; chilling overnight yields best taste.
- Store in an airtight container in the fridge for 3 to 5 days; avoid freezing to keep texture.
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Preparation Instructions:
Shred cucumber into small pieces using a cheese grater.
Combine dip mix, yogurt, sour cream, lemon juice, and cucumber in a mixing bowl. Mix together thoroughly.
Spoon dip into a serving bowl, garnish with olive oil, and serve.
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More About This Recipe
Adding shredded cucumber gives the dip a great consistency and deliciously cool flavor. Let this dip sit in the fridge overnight for best results.
If you enjoyed this recipe, check out more dip recipes here.
Frequently Asked Questions
What are the exact ingredients for this garden dill dip?
Use 1 cup plain Greek yogurt, 1 cup plain sour cream, and 2 tablespoons Garden Dill Dip Mix. Optionally add about 1/3 cup shredded cucumber, 1 tablespoon lemon juice, and a drizzle of extra virgin olive oil for garnish.
How long should I chill the dip before serving?
Let the dip chill at least 30 minutes so flavors meld. For the best taste, refrigerate overnight.
Can I make the dip ahead and how long will it keep?
Yes. Make it a day ahead for peak flavor. Store in an airtight container in the refrigerator and use within 3 to 5 days.
Can I substitute mayonnaise or make this dairy-free?
Yes. You can replace all or part of the sour cream with mayonnaise for a richer dip. For dairy-free, use plain plant-based yogurt and vegan sour cream; texture and tang may vary.
How do I stop the dip from getting watery when using shredded cucumber?
After grating, press the cucumber in a clean towel or paper towel to remove excess moisture, or scoop out seeds before grating. Using about 1/3 cup squeezed cucumber keeps the dip from becoming too thin.
How can I adjust the consistency or flavor?
To thin the dip, stir in a little milk, buttermilk, or water. To thicken, add more Greek yogurt or sour cream. Brighten the flavor with extra lemon juice or a pinch of salt. Taste and adjust seasonings before serving.
Can I replace the dip mix with fresh dill and other seasonings?
Yes. To replace a commercial 2 tablespoon mix, start with 2 to 3 tablespoons chopped fresh dill plus 1 teaspoon onion powder and 1/2 teaspoon garlic powder, then season to taste. Fresh herbs are milder, so adjust amounts as needed.
Is it safe to freeze this dip?
Freezing is not recommended. The yogurt and sour cream can separate and become grainy after thawing. If you must freeze, expect texture changes and re-whip gently after thawing.
What are the exact ingredients for this garden dill dip?
Use 1 cup plain Greek yogurt, 1 cup plain sour cream, and 2 tablespoons Garden Dill Dip Mix. Optionally add about 1/3 cup shredded cucumber, 1 tablespoon lemon juice, and a drizzle of extra virgin olive oil for garnish.
How long should I chill the dip before serving?
Let the dip chill at least 30 minutes so flavors meld. For the best taste, refrigerate overnight.
Can I make the dip ahead and how long will it keep?
Yes. Make it a day ahead for peak flavor. Store in an airtight container in the refrigerator and use within 3 to 5 days.
Can I substitute mayonnaise or make this dairy-free?
Yes. You can replace all or part of the sour cream with mayonnaise for a richer dip. For dairy-free, use plain plant-based yogurt and vegan sour cream; texture and tang may vary.
How do I stop the dip from getting watery when using shredded cucumber?
After grating, press the cucumber in a clean towel or paper towel to remove excess moisture, or scoop out seeds before grating. Using about 1/3 cup squeezed cucumber keeps the dip from becoming too thin.
How can I adjust the consistency or flavor?
To thin the dip, stir in a little milk, buttermilk, or water. To thicken, add more Greek yogurt or sour cream. Brighten the flavor with extra lemon juice or a pinch of salt. Taste and adjust seasonings before serving.
Can I replace the dip mix with fresh dill and other seasonings?
Yes. To replace a commercial 2 tablespoon mix, start with 2 to 3 tablespoons chopped fresh dill plus 1 teaspoon onion powder and 1/2 teaspoon garlic powder, then season to taste. Fresh herbs are milder, so adjust amounts as needed.
Is it safe to freeze this dip?
Freezing is not recommended. The yogurt and sour cream can separate and become grainy after thawing. If you must freeze, expect texture changes and re-whip gently after thawing.
I have never met a Spice House spice or blend I did not like. The Dill Mix is great as a dip, but I also use is as a seasoning for Salmon or Red Snapper. I have made a salad dressing from it great on a slaw mix. I also mix it with mayo for a pasta salad with cherry tomatoes, pasta, sweet pickles, sweet red peppers. I love mixing it with mayo as a spread for a cuke, tomato, avocado & sprout sandwich or roll-up.