It’s kind of silly how excited I get when I come up with ways to use my leftover ingredients. This week when I peeked into my fridge I noticed that I still had a lot of leftover fresh dill, carrots, and celery from my amazing Matzo Ball Soup. I almost made a second batch of soup (because I liked it that much), but decided to repurpose the leftovers into a delicious dilly vegetable dip and crudités. What was once produce “on its way out” was now a delicious and fresh between-meal snack. Woot!
What’s in Dilly Vegetable Dip?
This vegetable dip is ultra simple: sour cream, a little garlic powder, lemon pepper, salt, and fresh dill. DONE. It tastes great immediately, but the flavors blend a bit and get more smooth after sitting in the fridge for a bit. If you have leftover green onion, that would be a great substitute for the dill, or even an addition to it. I made a small batch because it was just for me, but this recipe can easily be doubled or tripled for a bigger crowd.
How to Use the Dip
It’s obviously great for dipping fresh vegetables (carrots, celery, broccoli, cherry tomatoes, bell peppers, cauliflower), but it would also be great as a spread on a vegetable sandwich or a veggie filled wrap sandwich. And since the flavors go really well with Greek inspired dishes, I wouldn’t be opposed to putting this on a Greek salad or Shawarma wrap.
Dilly Vegetable Dip
- 1/2 cup sour cream ($0.47)
- 1/4 tsp lemon pepper ($0.03)
- 1/4 tsp salt ($0.02)
- 1/16 tsp garlic powder ($0.01)
- 1 tsp chopped fresh dill ($0.30)
- In a small bowl, combine the sour cream, lemon pepper, salt, and garlic powder.
- Pull the wispy pieces of dill from the stems, then roughly chop. Stir the chopped dill into the sour cream. Taste and adjust the salt if needed.
- Serve immediately or refrigerate until ready to eat.
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Scroll down for the step by step photos!
How to Make Dilly Vegetable Dip – Step by Step Photos
In a small bowl, stir together 1/2 cup sour cream, 1/4 tsp lemon pepper, 1/4 tsp salt, and 1/16 tsp garlic powder (I just estimated half of my 1/8 tsp measuring spoon).
This is the lemon pepper seasoning that I used. This is pretty common in the United States and is made by several brands. It’s a pretty useful spice blend and it’s actually pretty good on vegetables just by itself (if you want a lower fat option for your crudités). If you can’t find this, you can try adding a little freshly ground pepper and a dash of lemon juice, but your dip will be a little less thick.
Take a few sprigs of dill and pull the wispy pieces off the stems, then give them a rough chop. I used about 1 tsp of the chopped dill, but it’s flexible.
Add the fresh dill to the dip and…
Now you’ve got a really tasty dip for vegetables!
Soooo good. Especially with really crunchy vegetables. Here’s a tip: the vegetables will stay ultra crisp if you store them in water. I just place the vegetable sticks in plastic storage containers, then cover with water. They’ll stay ultra cold and crisp this way. :D