Modern Midwestern Dill Dip Recipe

This Dill Veggie Dip is a nostalgic Midwestern classic, updated for modern tastebuds. Try it once and you’ll understand – and never go back to any other recipe.

This Dill Veggie Dip Is Nostalgia, But Modernized

Growing up in the Midwest, a tray of raw veggies and homemade dill dip was ubiquitous at barbecues, family gatherings, and even just as a side dish for dinner in the summer.

When I asked my mom to send me the (handwritten) recipe card she used to make the dip way back when, I was not surprised to see dried dill, and seasonings like “Accent.” That was very much 1980’s Midwestern haute cuisine and it was delicious.

But today, I’m re-imagining this dip for modern tastebuds, with lots of FRESH dill and chives, lemon juice, a combination of mayonnaise and tangy Greek yogurt, and even a bit of horseradish for kick.

“Accent” is simply MSG, which gets an unfairly bad rap, but is found naturally in foods like Parmesan cheese, which is included in this modern dip. Parmesan cheese? In veggie dip?

Trust me, try this dill vegetable dip once and you’ll understand. And you’ll never go back to any other dill dip recipe.

Dill Vegetable Dip Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• fresh dill – the star ingredient! Yes, we’re going to use two whole packages (the little plastic clamshells) and that’s the right amount.
• fresh chives – we’re also using a whole package of fresh chives because this dill vegetable dip is for the people who like FLAVOR.
• Greek yogurt – a creamy and tangy base ingredient, and Fage Total 5% is a choice I feel very strongly about. Get it if you can. If not, sour cream is the next best thing.
• mayonnaise –  I don’t mean Miracle Whip. I’m talking Hellman’s mayo, Duke’s or something comparable.
• grated Parmesan cheese – for the umami that the natural MSG provides! The final dip won’t taste cheesy, it’ll just taste great.
• fresh lemon juice – from a real lemon, not a bottle, please.
• prepared horseradish – the refrigerated kind that you buy in a jar, to add the best little kick to this dill dip recipe.
• Tabasco sauce – I tested this with a few different hot sauces, including sriracha, but I liked Tabasco best here, for it’s heat with a touch of vinegar.
• salt, pepper and sugar – seasonings that will round out of the flavor of all of the other ingredients.

How To Make Dill Dip

1. AGGRESSIVE CHOPPING. Remove any of the tough stems from the dill and discard, then aggressively chop the dill fronds until they almost turn into a paste. Do the same with the chives.

2. STIR. Add the herbs to a bowl, along with the yogurt, mayonnaise, Parmesan, lemon juice, horseradish, salt, pepper, Tabasco and sugar, and whisk until well combined. Refrigerate the dill dip for veggies at least 4 hours or overnight before serving. 

Prepping The Veggies For Fresh Dill Dip

If you can dream it, you can do it when it comes to what veggies to serve with this dill dip recipe. Here’s some ideas to get you started:

Raw Veggies

• carrots – baby carrots are slimy and gross, so peel and cut up some whole carrots instead. Slicing them on the bias into thick coins looks cool but classic carrot sticks are still good, too.
• cherry tomatoes – on the vine looks interesting, but is totally optional.
• cucumbers – slice an English cucumber into coins, or slice mini cukes lengthwise for long spears to dunk into this dill dip for veggies.
• green onions – trim the roots off if you prefer, but if they’re clean, they’re actually edible!
• radicchio – a very modern, very interesting dipper for this Greek yogurt dill dip. Buy a small head of radicchio and peel separate leaves off for dippers.
• radishes – halved or cut into thick slices.
• bell peppers – I didn’t include them here because my daughter hates them (I don’t know why), but they’re a great choice.
• celery sticks – not my preference, but if you love them, add them!

Blanched Veggies

• cauliflower or broccoli – people will often include raw florets of these veggies on dip trays, but I prefer when they’ve been briefly blanched in boiling water, then shocked in cold water. It takes away some of that raw flavor while still being nice and crisp. Yellow cauliflower was used for the photos in this post.
• asparagus – this is another option that can be served raw (if the stalks are thin) but I prefer to blanch. This easy blanched asparagus recipe will show you the way.

Dill Dip For Veggies Storage

If you have leftover dill veggie dip, transfer it to an airtight container and keep in the refrigerator up to 3 days.