This easy dill dip goes great with chips, veggies, or bread and can be thrown together in flash. Great for holidays, sports parties, or a movie night!

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Side view of a bowl of dill dip surrounded by potato chips for dipping.

About Dill Dip

No matter the time or occasion, dill dip is a classic dip that goes perfectly with mild veggies to salty foods, making it a must-make for any appetizer spread.

Plus, who doesn’t love that dips are easy to throw together, involve no cooking, and are a tried-and-true classic that everyone will love?

How long can you leave out a party dip?

Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. I recommend preparing this dip with chilled ingredients or serving it chilled, as this should give you more time (about one hour) before the dip reaches room temperature.

So, in total, this dip can be left out for “about” three hours, depending on the start temperature and the temperature of the room. However, be sure to still check the dip every now and then – mayonnaise can be tricky like that.

Once you’re near the recommended time, you can cover the dip and place it back in the refrigerator. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.

Top down close up view of dill dip, showing off the seasonings in the white creamy base of the dip.

Can you make this dip in advance?

One of the most common questions I get about party dips is whether or not you can make them in advance. I totally understand why someone would want to do this, as it’s easier to prepare treats for a party the night before than scrambling to get everything done the day of the event.

The good news is that the answer to this question is almost always yes, and that is the case for this dip, too.

To refrigerate this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the refrigerator for up to two days. When ready to serve, you can set the dip out immediately; there’s no need to let it get to room temperature first. This dip is best served chilled.

How long is dill dip good for?

Once prepared, dill dip can be stored in a sealed container in the refrigerator for up to three to four days.

Can you freeze dill dip?

I hate to be the bearer of bad news, but unfortunately, I can’t recommend freezing this dill pickle dip. The reason for this is that the dip contains mayonnaise, which is an emulsion. Emulsions are known to break down during the freezing process, leaving you with a sauce that’s completely unrecognizable (and let’s be real, probably not very appetizing) from its original creamy form.

So here’s the deal: if you can, try to enjoy this dip within a week of making it. That way, you’ll be able to savor its fresh and tangy flavor without worrying about any texture issues. Trust me, this dip is so delicious that it won’t last long anyway!

What can you serve with a savory party dip?

When it comes to party dips, there are so many options for dipping! Feel free to use any (or many!) from the list below:

Notes & tips for this easy dill dip recipe

  • This recipe uses dried herbs and spices so it’s easy to whip this recipe up on a whim. However, if you’d like to use fresh herbs instead, just use double the amount of fresh herbs in place of the dried herbs. For example, if the recipe calls for one tablespoon dried dill weed, substitute this for two tablespoons fresh dill weed.
Dipping a ruffled potato chip into dill dip.

Other tasty savory dips

How to make vegetable dill dip

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large mixing bowl, add sour cream, mayonnaise, dried minced onion, dried dill weed, dried parsley, and accent salt.

Step 2 – Use a whisk or spatula to thoroughly mix all of the ingredients.

Step 3 – Serve immediately with chips or veggies for dipping!

Recipe Details

Side view of a bowl of dill dip surrounded by potato chips for dipping.
4.41 from 20 votes

Dill Dip Recipe

5 minutes prep
185 kcal
Yields: 8 servings
This easy dill dip goes great with chips, veggies, or bread and can be thrown together in flash. Great for holidays, sports parties, or a movie night!



  • In a large bowl, add sour cream, mayonnaise, dried minced onion, drilled dill weed, dried parsley, and accent salt. Stir together until thoroughly mixed and smooth.
    1 1/2 cups sour cream, 1/2 cup mayonnaise, 2 tablespoons minced dried onion, 1 teaspoon dried dill weed, 1 teaspoon dried parsley, 1 teaspoon accent salt
  • Serve immediately with chips, veggies, or bread for dipping.
    chips, veggies, or bread for dipping


Serving: 1serving | Calories: 185kcal | Carbohydrates: 3g | Protein: 1g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 394mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Karil
    • 5 stars

    I am so happy to finally see the older original version of this! The most important thing is that there is at least twice as much sour cream than Mayo (and in this recipe it’s even more)
    That is what gives it that creamy smooth texture. Leave out the onions this needs dill and seasoning salt or garlic salt.
    You can make the same base (2 cups S.C. 1 Cup Mayo ) and add French onion soup mix – another party dip
    Or the basic base with liver sausage and Some worcestershire sauce for a wonderful cracker dip

    • Beth
    • 4 stars

    I have been making this for over forty years. No Accent and the diced onions I use are fresh. My recipe is also 50-50 sour cream and mayo plus a lot of parsley flakes and dill weed. The flavors have to marry so it’s best refrigerated for awhile. I always had carrot sticks and cauliflower for serving and it was an after school snack. To this day I have it in the fridge when they come to visit.

    • jankaczkowski

    Skip the accent and use 1tbs McCormick’s beau mondo bron bottle by the spices start with a little less

    • Bugaboo

    Sounds like a great recipe, however how would one whip this up & serve immediately? I agree that if made ahead, it would be delicious, but without letting dried herbs re-hydrate or (especially) the dried minced onion, your flavors would be off & the onion would still be crunchy. Again, sounds great as long as it has time to fully meld.

    • Babs

    In your first description of the recipe, you say “serve immediately”, although later you offer suggestions for making it ahead. Our family has been making this recipe, using Lowry’s garlic salt instead of Accent, for forty years, and it is understood that this dip MUST be made ahead. It mellows, but this also gives you an opportunity to correct the seasoning which it almost always needs. I will be making it this week for my son’s 52nd birthday since it has been his favorite since he was way little. It brings up memories of him sitting over the dish dipping in carrots and totally keeping it all to himself.

    • Hirenses

    I made this and thinned it down a little with water to use as salad dressing. It was fabulous! 😀 I didn’t have minced dried onion so I used onion powder.

    • Brewster
    • 5 stars

    I add a little minced onion. I use dry or fresh dill. Around here the most popular side to go with the dill dip is a torn up round loaf of rye bread. Oh so good!!!!!! I’ll give this a try!!!

    • jake

    How long can homemade dill dip be kept – if refrigerated?

    • Bailey

    Accent is 100% monosodium glutamate.. I’m allergic to MSG.. can you suggest an alternative..

      • Lisa

      I might make this today, and leave out the Accent due to being allergic to MSG too. It might not be as flavorful, but I will not end up in the hospital.