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.

  • Yield: 2 cups
  • Difficulty: Easy
  • Total: 2 hrs 10 mins

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


  1. Mix 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. Taste 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.