Dill Veggie Dip

Three ingredients, five minutes of work, and you’ve got a creamy dill dip that’s better than anything from a packet mix. Sour cream and mayonnaise split the base, giving you tang and richness in equal measure, while fresh chopped dill brings that bright, grassy flavor that dried dill just can’t touch.

The chilling time is doing real work here. Those few hours in the fridge let the dill infuse into the base so every bite tastes evenly seasoned instead of having random bursts of herb. Make it the morning of your party and it’ll be at peak flavor by the time guests arrive.

Set it out with a spread of raw vegetables: carrots, celery, bell pepper strips, cucumber rounds, cherry tomatoes, snap peas. It also works as a spread on sandwiches or a dollop on baked potatoes.

Kitchen Tips

• Use fresh dill, not dried. The flavor difference is night and day in a raw dip where there’s nowhere for dried herbs to rehydrate.
• Taste before chilling and adjust salt if needed. The mayo brings some salt, but the dip might need a pinch more depending on your brand.
• This keeps well in the fridge for 3-4 days, and actually tastes better on day two.