Some recipes earn their keep because they’re dependable, not flashy—and this Dill Weed Dip is exactly that. Norma Milner offers a creamy, herb-forward dip that takes just a few minutes to stir together, then quietly improves overnight in the refrigerator.
The base is classic sour cream and Hellmann’s mayonnaise, which gives the dip a smooth texture and enough richness to stand up to chips. Dill weed brings that bright, slightly grassy flavor people love with vegetables, and a little seasoning salt plus chopped onion rounds it out. The real “step” is time: cover it and let it rest, and the onion softens while the dill blooms into the whole bowl.
I can understand why Norma built this as an overnight dip—when you’re planning a potluck or a family gathering, it’s a relief to have at least one thing fully done before the day gets busy. Mix it the night before, give it a quick stir right before guests arrive, and you’re ready. If it thickens up too much, a small spoonful of sour cream loosens it back to your preferred consistency.
Serve it with potato chips, pretzels, or a veggie tray of cucumber rounds, carrots, and bell pepper strips. If you want a small twist, swapping in a bit of Greek yogurt makes it tangier and lighter, and a squeeze of lemon brightens everything up. Simple, creamy, and quietly addictive—this is the kind of dip you’ll start making “just because,” not only when company’s coming.
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
This dish comes from 75 Years of Caring and Sharing (2006), a Jersey County, Illinois community cookbook produced by the Jersey County Homemakers Education Association. Community cookbooks like this capture everyday American home cooking—thrifty pantry staples, family-friendly classics, and regional comfort food—preserving a snapshot of how communities cooked, shared, and gathered.
