Kitchen notes · a little help before you start
Dill Veggie Dip
Dill Veggie Dip is made with dill weed, c. Greek Yogurt, and c. Mayonnaise.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 16
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
Get to know the ingredients
c. Greek Yogurt
In the method: Mix all ingredients together
c. Mayonnaise
In the method: Mix all ingredients together
dill weed
In the method: Mix all ingredients together
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 16. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 c. Greek YogurtIngredient note
Source: 1 c. MayonnaiseIngredient note
Source: 2 Tbsp dill weedIngredient note
Source: 2 Tbsp dried onionIngredient note
Source: 2 Tbsp parsleyIngredient note
Source: 1 tsp seasoned salt
How to make it
0 of 2 steps completeMake room for Dill Veggie Dip
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve with vegetables.
A few questions you might have
What should I prepare first?
Start with this step: Mix all ingredients together
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What happens at the end?
Serve with vegetables.
How do I plan the ingredient amounts?
This version serves 16. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: julieseatsandtreats.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.