The recipe
The Overnight Rest Is Part of the Recipe
Dill Weed Dip is a simple make-ahead dip made with sour cream, Hellmann’s mayonnaise, dill weed, seasoning salt and chopped onion.
The source method is as concise as the ingredient list: mix everything together, cover, and refrigerate overnight before serving with chips or vegetables.
That overnight rest is an important part of the recipe, so it is recorded in the recipe card as Chill Time rather than cook time.
Why it matters
Why This One Is Worth Bringing Back
Dill Weed Dip looks almost too simple on paper: sour cream, Hellmann’s mayonnaise, dried dill, seasoning salt and chopped onion. The overnight refrigerator rest is what turns that short ingredient list into a finished recipe.
That timing matters because the dried dill and onion need time to soften into the creamy base. The chill is not merely a make-ahead convenience; it is part of the source method and one of the reasons the recipe remains useful for gatherings.
The recipe is attributed to Norma Milner. For another cold creamy dip from the same community cookbook, see Philadelphia Spinach Dip; for a bean-and-corn option that fills the same potluck role, Texas Caviar is a natural neighbor.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Do not skip the overnight rest
The overnight chill is part of the source method, not just a convenience. It gives the dried dill and chopped onion time to soften and blend into the sour-cream-and-mayo base.
Lighten the dip
Editorial suggestion, not source-tested: replace up to half of the sour cream with plain Greek yogurt for more tang and a slightly lighter base.
Watch the sodium
If you are trying to reduce sodium, the seasoning salt is the ingredient to adjust. Start with less, chill the dip as directed, then taste before deciding whether it needs the full source amount.
Use the source’s serving option
The recipe already says chips or vegetables. Choosing vegetables gives you a fresher, lower-carb serving option without altering the dip itself.
Recipe card
The Preserved Recipe
Dill Weed Dip
Ingredients
- 1 c. sour cream
- 1/2 c. Hellmann’s mayonnaise
- 2 tsp. dill weed
- 1 tsp. seasoning salt
- 1 Tbsp. chopped onion
Instructions
- Mix together.
- Refrigerate overnight, covered.
- Use with chips or vegetables.
Notes
Recipe Tips
- Don’t skip the overnight chill—dill and onion mellow and blend into a more “finished” flavor.
- Stir again right before serving; the dip can thicken as it rests.
- Taste after chilling and adjust with a pinch more dill or seasoning salt if needed.
- Serve with sturdy veggie sticks (cucumber, carrots, bell pepper) for a fresh option.
Recipe Variations
- Swap half the sour cream for plain Greek yogurt for a lighter, tangier dip.
- Add a squeeze of lemon juice for brightness and a more herb-forward flavor.
- Dairy-free: use plant-based sour cream and vegan mayo; keep the same seasoning ratios.
- Stir in minced garlic or parsley for a more ranch-style profile.
Nutrition
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
Support Jersey County History →
Nostalgic Foodie is not affiliated with the Jersey County Historical Society and does not receive any portion of donations.
From the archive
More From This Cookbook
Explore more recipes preserved from 75 Years of Caring and Sharing.
