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Ingredients (10)

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tablespoons finely chopped Italian parsley leaves
  • 1 tablespoon dried dill weed
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon white wine vinegar
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • Crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips, for serving
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Nutritional Information
  • Calories516
  • Fat55.88g
  • Saturated fat13.27g
  • Trans fat
  • Carbs2.87g
  • Fiber0.34g
  • Sugar1.87g
  • Protein1.52g
  • Cholesterol52.42mg
  • Sodium363.76mg
  • Nutritional Analysis per serving (4 servings) Powered by

I grew up eating a version of this dip made with only dried dill weed, and though it tasted pretty good, I like the addition of some fresh dill and a little parsley as well. The dip needs to hang out in the fridge for a couple hours for the flavors to blend, so this is an ideal recipe to make ahead for a party. Serve alongside some Long Island Iced Tea for an impressive party spread.


  1. 1Mix all the measured ingredients together in a medium bowl until combined. Cover with plastic wrap and refrigerate until the flavors have mingled and the dip is chilled, at least 2 hours.
  2. 2Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.
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