Easy Creamy Dill Dip is the perfect dip for any party!
At each holiday party, while I was growing up, my aunt always came with a large bowl of creamy dill dip surrounded by pumpernickel bread.
I do not think I ever left the side of that dip. I remember hovering over the table just so I could refill my plate with a heaping scoop of dill dip.
This Creamy Dill Dip is absolutely perfect for parties and ALWAYS a hit!
Tips for Making Creamy Dill Dip:
This dip is best served with a pumpernickel bowl, it’s a great option for the dip; however if you need this to be served gluten-free use gluten-free alternatives.
Gluten-Free options include gluten-free pretzels, gluten-free pita chips, or a variety of vegetables.
This recipe must be made with real mayo, do not use Miracle Whip, it will not work and the taste will be off.
Once you have your ingredients mixed together, let the dip chill in the fridge before serving. Remember that this is easier to make when the cream cheese is softened first.
If you are making it with a bread loaf, add it to the bread loaf right before serving.
How long does dill dip last in the fridge?
This usually lasts about 5 days in an airtight container in the fridge once made. It may not last that long though because it’s so good, you may have no leftovers!
Should you double the recipe for Creamy Dill Dip?
As written the recipe makes about 1 cup, if you are making this for a party, I do suggest doubling the recipe. To get the amount to fully fill the pumpernickel loaf, this recipe is best to double.
Now, are you ready for the BEST dip at the party? This Creamy, Easy Dill Dip is the absolute BEST choice.
Remember to also check out this Roasted Garlic Hummus too.
- 1/2 Cup Real Mayonnaise
- 1/2 Cup Sour Cream
- 3 oz Cream Cheese Softened
- 1 Tbsp Dill Weed
- 1 Tsp Seasoned Salt
- 1 Tsp Chopped Onion Flakes
- 1 Tsp Parsley
- Round Pumpernickel Bread Loaf or Veggies if Gluten Free
- Begin by mixing the mayo, sour cream and cream cheese. Mix this well until it is no longer lumpy, add dill weed, seasoned salt, onion powder, and parsley then combine.
- Chill in the fridge for 1-2 hours.
- Cut the center out of the pumpernickel bread loaf and pour the dip in the center of the loaf when ready to serve, then serve it with the chunks of bread. This is also delicious with veggies, pretzels, and chips. (Use gluten-free options if needed.)