I grew up with this dip, as I’m sure many of you did 😉. I can’t remember the last time I had this classic, but I was inspired because I have fresh dill. Two, Thanksgiving is just around the corner and this is always a crowd-pleaser 👍 and I thought I’d help you with your menu planning.
What I love about this dip is the freshness (i.e. fresh dill and lemon), creaminess and deliciousness, it delivers. Two, I love the endless possibilities of dippers you can use.
This dip is best if left in the refrigerator overnight to chill. It allows the ingredients to come together and I don’t know about you, but I love what happens to dried minced onions when you leave a dip to chill overnight 😋.
My take on this classic includes fresh dill vs. dried dill, fresh garlic, dried minced onions, seasoned salt and lemon juice. I also use a combination of yogurt, sour cream and mayonnaise.
Note: As I was preparing our Friday night, I envisioned dill dip in a bread bowl because who doesn’t love creating bread bowl dips 😋. However, when I visited my local supermarket, I couldn’t find a round bread and I changed directions for my Friday night tidbits.
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup greek yogurt
- 1 TBS fresh dill weed, cleaned, stems removed and chopped
- 1 clove garlic, smashed and chopped
- 1 TBS dried minced onion flakes
- 1 TBS lemon juice
- ½ TBS season salt
- Fresh bread bowl, I would suggest sourdough, pumpernickel or a soft bread
- Selection of fresh veggies
- Combine all ingredients together in a mixing bowl.
- Thorough mix together.
- Place in a storage container and chill for at least 1 hour before serving. Note: For best results chill overnight.
- Serve in a bread bowl, with veggies or chips. Enjoy & cheers 🍻
- If you’d like to make a lighter version of this, you can substitute the sour cream for greek yogurt.
- If you’d like the more traditional version of the dip, use 1 cup of mayonnaise and 1 cup of sour cream.