Dill dip is a creamy herb flavored snack that pairs perfectly with potato chips and vegetables. Best of all, it’s ready in just 5 minutes!
Whenever I’m looking for a simple yet satisfying snack, I turn to this easy dill dip. I add some Boulder Canyon potato chips and veggies for dipping and it’s always a huge hit with family and friends.
This recipe for dill dip is sponsored by Boulder Canyon in collaboration with Blog Meets Brand. Thank you for supporting the brands that make Dinner at the Zoo possible.
We’ve been super active this summer, between swimming, hiking, park time, gymnastics lessons and dance class. I’ve been on the lookout for good snack options that fit our busy lifestyle, and our favorite is Boulder Canyon potato chips paired with this super easy dill dip.
My family loves to snack on potato chips, but oftentimes chips are cooked in oils that aren’t great for your body. I love that Boulder Canyon chips are cooked in a variety of oils such as olive oil, coconut oil, avocado and rice bran oil. These amazingly delicious chips are a better for you option that happen to taste great. If you look at the ingredient label, you’ll see a list of clean ingredients so you can enjoy your chips without all the guilt.
I also love Boulder Canyon chips because they offer so many unique flavors – buffalo ranch or sweet chipotle anyone?! The chips are hearty with a satisfying crunch and are loaded with flavor.
Sometimes we eat these chips as is, it’s so easy to grab a bag to bring to the pool or park. Other times, I whip up this simple dill dip to serve alongside the chips. I add a few veggies to the mix for a satisfying and wholesome snack that everyone always clambers for.
How do you make dill dip?
To make dill dip, you’ll need a handful of ingredients including sour cream, mayonnaise, and some dried herbs and spices. I use a mixture of dried minced onion, dried dill, dried parsley and seasoning salt. You may be tempted to use fresh herbs here, and you absolutely can, but it’s just so convenient to use the dried herbs because I always have them in the pantry.
What is the conversion of dried herbs to fresh?
This recipe is written for dried herbs, but if you prefer to use fresh, you’ll want to use three times the amount of the dried herbs called for. For example, if the recipe calls for 1 tablespoon of dried parsley, use 3 tablespoons of fresh parsley. Fresh herbs are not as potent as dried herbs which is why you’ll need to use more of them to get the same flavor.
Once you’ve put all your ingredients in the bowl, simply mix and enjoy with your Boulder Canyon chips! This dip is even better if you make it in advance. You can make dill dip up to 2 days before you plan to serve it.
I like to garnish my dill dip with a sprinkling of either fresh or dried dill, whatever you have on hand works just fine.
My favorite flavor of Boulder Canyon chips to pair with this dill dip is the Canyon Cut Malt Vinegar and Sea Salt. It’s such a great flavor combination! I also include some vegetables such as carrots, celery, tomatoes and cucumber.
Be sure to follow Boulder Canyon on Facebook for product giveaways and free registration to two 5K races this summer! I’d love to hear about your favorite summer snack choices in the comments.
More dips to pair with Boulder Canyon chips
- 1 1/2 cups sour cream can use low fat
- 1/2 cup mayonnaise can use low fat
- 1 tablespoon dried parsley
- 2 tablespoons dried minced onion
- 2 tablespoons dried dill weed
- 1 1/2 teaspoons seasoning salt
- fresh or dried dill weed for garnish
- Place the sour cream, mayonnaise, parsley, onion, dill weed and seasoning salt in a bowl.
- Stir until combined.
- Serve immediately or cover and store in the refrigerator for up to 2 days. Sprinkle with fresh or dried dill for garnish before serving.
- Serve with Boulder Canyon chips and cut vegetables.