A party's not a party until the dip comes out. There are plenty of fantastic flavor options for what to eat with your vegetables out there, and you want to avoid it being something bland. Thankfully, that won't be a problem here, as this recipe for amazing, homemade veggie dill dip will make sure everyone goes home happy.
If you're a fan of creamy sauces, bright herbs, and a little citrus pop, this is sure to become one of your all time favorite party foods the second you lay your lips on it.
Besides vegetables for dipping, it also tastes amazing with chips and corn nuggets (check out how to make corn nuggets here). You can also serve it as a sauce for crispy salmon.
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What is Dill Dip?
This homemade dill dip is made from mayo, fresh dill and a few other other choice ingredients (similar to my honey dill sauce) that make it the perfect complement to raw vegetables and all kinds of party snacks. It can also be called dill sauce.
Ingredients
This recipe makes just over ½ cup dip. You can easily adjust the servings in the recipe card to make a larger batch.
- fresh dill - Check out how to chop dill for this recipe.
- yellow mustard - Or Dijon mustard if you prefer.
- baby capers - Make sure to drain them from the brine and pat them dry with paper towel before adding to the dip.
- mayonnaise - Can use regular or go make this dip vegan with vegan mayo.
- lime - Or lemon if you prefer.
*Check recipe card for ingredient amounts.
Tweaks
- There are a lot of great ways to dress it up, too. Add a little shake of cayenne pepper over the top for some extra visual intrigue and a spicy kick.
- Diced chives would also be a good topper.
- If you're missing the zip of a sauce with sour cream, you could try cutting the mayonnaise with some sour cream or plain Greek yogurt for a little extra funky freshness.
- You could even sub in a bit of cream cheese.
How to Make it
Step #1. Chop the Dill. Chop the dill finely.
Step #2. Add Ingredients to Bowl. Add the dill, mustard and capers to the mayo in a small bowl. Squeeze in some lime or lemon juice, to taste. Start out with a small amount and go from there.
Step #3. Combine. Mix all dill dip ingredients very well. Season with salt and pepper, to taste (if needed).
Step #4. Serve. Serve the dill dip.
What to Serve With Dill Dip
This simple and delicious dill sauce will spice up any party or event you're hosting from now on. As equally important as the dip itself is what to provide your guests to dip into it with.
Make a selection of chips, crackers, baguette slices, veggie sticks (such as celery, zucchini and carrot), or whatever else you like most for transferring sauces into your mouth. You can eat it by the spoon if you really like. I'm not here to judge.
As for something more filling, you can try chicken fingers, fries, puff pastry chicken balls or electric skillet honey-mustard glazed salmon.
Recipe FAQs
Cover the dip and store in the fridge for up to 3 to 4 days. I personally think it tastes better after a day of chilling!
I do not recommend freezing the dip. The ingredients may split when thawed due to the mayo. However, if you do freeze it, thaw it in the fridge and stir really well before serving.
More Dill Recipes You Will Love
If you tried this Homemade Dill Veggie Dip Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Homemade Dill Veggie Dip
Ingredients
- 1 tablespoon fresh dill
- 2 tablespoons yellow mustard - or Dijon mustard if you prefer
- 1 teaspoon baby capers
- ½ cup mayonnaise
- 1 lime - or lemon
- salt and pepper - to taste
Instructions
- Chop the dill finely.
- Add the dill, mustard and capers to the mayo. Squeeze in some lime or lemon juice, to taste. Start out with a small amount and go from there.
- Mix all dill dip ingredients very well. Season with salt and pepper, to taste (if needed).
- Serve with chips, crackers, celery, zucchini and carrot sticks, or whatever you like dipping with. You can also serve it as a sauce over salmon.
Notes
- Cover the dip and store in the fridge for up to 3 to 4 days.
- I do not recommend freezing the dip. The ingredients may split when thawed due to the mayo. If you do freeze it, thaw it in the fridge and stir really well before serving.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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