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3.73 from 11 votes

Old School Dill Dip


  • 1 cup coarsely chopped fresh dill, loosely packed
  • 2 scallions, trimmed and coarsely chopped (white and green parts)
  • 2 medium garlic cloves
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • Zest and juice of one lemon (about 2 tablespoons lemon juice)
  • 1 tablespoon white wine or Champagne vinegar
  • 1 (17-ounce) container plain full or low-fat Greek yogurt, such as Fage (about 1¾ cups)
  • cup mayonnaise 


  • Place the dill, scallions, garlic, salt, pepper, lemon zest, lemon juice, and vinegar in the bowl of a food processor fitted with the blade attachment. Process until the mixture is finely chopped.
  • Add the yogurt and mayonnaise and pulse for 10 to 15 seconds, until smooth. Taste for seasonings, and and additional salt and pepper to taste. Transfer the dip to a bowl and serve immediately or refrigerate for up to 5 days. The longer the dip sits, the more pronounced the flavor will be.
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