Stay cool this summer with this easy, homemade, and refreshing dill dip! Enjoy this dill dip with your favorite raw vegetables and crinkle-cut chips. You’re going to love its bold flavor and thick, creamy texture. And, the best part? This dill dip recipe is so easy.Okay, can I just say, I LOVE dips. Avocado ranch, buttermilk ranch,…I’m crazy for homemade dips. Their creamy texture and fresh flavor can’t be beat. I salivate for veggies and dip like they’re a decadent dessert or something. And, this dill dip definitely falls into the crave-worthy category.
I exclusively eat this dill dip with raw vegetables, because crinkle-cut potato chips are a personal weakness of mine. I have zero self-control when a bag of crinkle-cut chips are in front of me. So, I stick with rabbit food like carrots, broccoli, and celery when I this.
What do you eat dill dip with?
The best thing about this dill dip recipe is how dang easy it is. No joke. You toss everything in the food processor (only 6 ingredients), pulse, and then store it in the fridge.
No chopping, no cooking, no hassle. Making this homemade dill dip couldn’t be easier.
Not only is it easy to make, this dill dip is perfect for summer. Summers in the Midwest are mild and beautiful, so my boyfriend and I spend most of our weekends outdoors. We love hanging out at parks: bbq-ing, relaxing, and enjoying nature.
This dill dip is the perfect addition to our summer weekends. We always take a veggie dip or side dish like coleslaw or broccoli salad. It gives us something cold to munch on before we fire up the grill.
An important note: seal and refrigerate this dip overnight (or 8 hours) before serving. It allows the dip to thicken and the flavors to mix. Sure, you can eat it right away or after a couple hours, but I’m telling you: huge mistake! It’s divine when left alone overnight and well worth the wait.
Okay, hope you have a fantastic weekend and enjoy this easy, homemade dill dip!
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons dill weed
- 2 tablespoons onion flakes
- 1/4 teaspoon celery salt
- 4 pinches of garlic powder
- Place mayonnaise, sour cream, dill weed, onion flakes, celery salt, and garlic powder in food processor. Grind until smooth. Seal and store in refrigerator overnight (at least 8 hours). Serve with raw vegetables and/or crinkle-cut potato chips. Yields 2 cups of dip.
Make sure to check out this buttermilk ranch! Soooo good.