One of my very favorite appetizers to serve at family get togethers is the simplest one — dip and crudites! Dill dip is super easy to make and everyone usually likes the subtle flavor with veggies, cheese and crackers or bread chunks. This dill dip tastes best when made the night before so it can sit in the fridge to meld the flavors together for a full 8 hours.
You probably have most of the ingredients on hand already! Gather together sour cream, mayonnaise, an onion, fresh parsley, dried dill weed and dried minced onion.
If you don’t have fresh parsley, you “could” use dried but it tastes so much better with fresh so give it a try! Parsley is fairly inexpensive to purchase at the store and even cheaper to grow at home!
You’ll want to very finely mince about half of a small onion. Chop up a cup of your fresh parsley — it gives such a pretty spring look to your dip and the taste is amazing!
I always mix together my sour cream, mayo, dill and dried onion first.
Then go ahead and stir in your chopped parsley and onions. Now, you need to taste it.
It’s up to you whether or not you put any salt and pepper in this dill dip. I never do but some people may like to season it a bit more.
Try a veggie or two before you seal it and put it in the fridge overnight! If you think it needs a little more dill flavor after setting all night, add another half a teaspoon and enjoy!
- 1 cup sour cream
- 1 cup real mayonnaise
- 1 cup fresh chopped parsley
- ¼ cup very finely minced onion
- 2½ tsp dried dill weed
- 1 Tbs dried minced onion
- (optional) ¼ cup minced chives
- (optional) salt and pepper to taste
- In a small bowl, whisk together the sour cream, mayonnaise, dill weed and dried minced onion.
- Stir in the chopped parsley, minced onion and chives if using.
- Taste and add salt and pepper to taste.
- Seal tightly and store in the refrigerator overnight or at least 8 hours for flavors to meld.
- Serve chilled with fresh cut veggies, cheese and crackers or bread chunks.