Dilly Vegetable Dip

$0.66 recipe / $0.17 serving
by Beth - Budget Bytes
5 from 3 votes
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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!

A small bowl of Dilly Vegetable Dip surrounded by vegetable sticks

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.

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Dilly Vegetable Dip

5 from 3 votes
This super quick and flavorful vegetable dip makes snacking on fresh produce easy and delicious. Use as a vegetable or chip dip, or sandwich spread. 
Servings 4 (2 Tbsp each)
Prep 5 minutes
Total 5 minutes


  • 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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Serving: 2tbspCalories: 57.13kcalCarbohydrates: 1.38gProtein: 0.7gFat: 5.58gSodium: 191.6mg
Read our full nutrition disclaimer here.
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Scroll down for the step by step photos!

Side view of a celery stick dipped into a bowl of Dilly Vegetable Dip

How to Make Dilly Vegetable Dip – Step by Step Photos

Garlic Lemon Pepper and Salt in a bowl with sour cream

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).

Bottle of Lemon Pepper

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.

Chopped Fresh Dill

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.

Fresh Dill added to bowl of dip

Add the fresh dill to the dip and…

Finished Dilly Vegetable Dip from the side

Now you’ve got a really tasty dip for vegetables!

Overhead view of a celery stick dipped into Dilly Vegetable Dip

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

Close up of Dilly Vegetable Dip on a carrot stick
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  1. This was amaaaaaaazing! I subbed a little mayo for some of the sour cream… maybe about 2 tablespoons, just to cut down on the zippiness of the the sour cream.

  2. This really came out awesome! We used light sour cream, and maybe a tablespoon or two of mayo. I also successfully swapped the fresh dill for dried, and used about 1/2 a teaspoon.

  3. My mom used to make this all the time, she would use 1/2 sour cream, 1/2 mayo sometimes too but seriously this dip is the best! Dill should be put into virtually all dishes :)

    1. It’s going to be mostly up to your taste preferences, but I think I’d start with 1/4 to 1/2 tsp and let it chill for 30 minutes or so before tasting and adding more if needed. After you experiment and get the right amount for your taste buds the first time, no more guessing is needed in the future. :)

  4. I have actually made this recipe before, but used my homemade yogurt. I make half my yogurt batch “regular” tangy for eating normally but ferment the other half longer so it is more tangy, like sour cream. The best part is it freezes quite well in ice cube trays so one batch works for a long time.

  5. I like this small amount , so many times I have to cut in half for just the two of us. Thanks for the recipe for one or two. WW

  6. LOVE the idea behind this blog-always pinching pennies around here! The dip looks sounds healthy and looks yummy- we like having a little herb garden to spiffy up leftover sour cream and yogurt for nice sauces and dips too!

  7. This recipe looks so simple and yummy! Substituting Greek yogurt or plain yogurt for some of the sour cream would make a great lower fat option.

    1. You could, but it will definitely be more tart. If you use a full fat or lower (but not non-fat) Greek yogurt it will definitely taste better. The fat helps mellow out the acidity a bit.

  8. If you don’t have lemon pepper why not use lemon zest and pepper so you maintain consistency?

    1. I like the tartness that you get from the lemon pepper or lemon juice, that you just don’t get from the zest. The zest provides a great lemony essence, but none of the acidity. :)

  9. This looks yummy and so easy. And I’ve found that using fresh ingredients, where possible, definitely adds a lot of flavor.