Vegetable Dill Dip

I am going to open up and be completely honest: I don’t get excited about eating raw vegetables. I know, I know- they are so good for me. And I do eat them . . . but it doesn’t mean I have to love it. However, if you serve some dip with it, I can eat a pound of carrots in one sitting. Some may argue that dip completely counteracts eating healthy vegetables, but it doesn’t take much of this flavorful dip to go a long way! Stick to a tablespoon or two and you will be just fine. The recipe below is the recipe that my mom used growing up, but feel free to substitute any healthier ingredients (you could use fat-free sour cream, light mayo, or try plain yogurt or cottage cheese in place of the sour cream or mayo. It may change the taste and texture a tiny bit, but it will still be delicious!).

Serves: 10-12 servings

Vegetable Dill Dip

4 hr, 10 Prep Time

4 hr, 10 Total Time

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  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried parsley
  • 1 teaspoon seasoned salt


  1. Combine all ingredients together. Cover and store in fridge for 4-6 hours before eating (I like to make it the day before serving it so that the flavors can really meld together).
  2. Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc) or crackers.
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22 Responses to “Vegetable Dill Dip”

  1. Yum! Just made this for tomorrow. It's a little bit too salty (I think that's because of my mayo - I use Trader Joe's Organic Mayo and it's very tangy and a bit salty). Next time, I'll try it with 1/2 t. of season salt instead! Thanks for the yummy recipe, Dill Dip has been a favorite of mine for years, especially for Thanksgiving!
  2. I wanted to make a suggestion for making this a bit more healthy: Instead of sour cream, use low-fat or fat-free plain Greek yogurt! It gives recipes the same texture and tang as sour cream, but nowhere near as much fat and TONS more protein :)

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