You can mix the body of the dip a day in advance, but make sure the dill is freshly chopped and swirled in at the last minute. You need it to be boldly fragrant. If you want to make the dish a little fancier, go nuts and spoon some salmon caviar on top.–Renee Erickson


Our testers had loads of brilliant ideas including French fries, veggies, pasta salad, schmeared on a bagel, and all manner of potatoes. Here are a few more inspired uses-

  • spread on a wrap or sandwich
  • as a dip for chicken or pork skewers
  • to dress greens or a salad
  • swirled into hummus
  • drizzled on a veggie tart
A white oval platter holding a bowl of dill dip with potato chips beside it.

Dill Dip with Potato Chips

5 / 4 votes
Dips are the best, and not just because I like any occasion to serve potato chips. This creamy dip is just so easy to eat, and you can focus on one big flavor: Here, it’s a garden’s worth of dill, garlic, and lemon.
David Leite
Servings8 servings
Calories103 kcal
Prep Time10 minutes
Total Time10 minutes


  • 1 cup Greek yogurt
  • 1 cup full fat sour cream
  • 1 small garlic clove, grated
  • 2 tablespoons olive oil, plus more to garnish
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh dill fronds, minced, plus a few whole fronds or flowers, to garnish
  • Store-bought or homemade potato chips, to serve


  • In a medium bowl, combine the yogurt, sour cream, garlic, olive oil, lemon juice, and salt and pepper, to taste.
  • Just before serving, fold in the dill. Place in a serving dish and garnish with olive oil and more dill or dill flowers. Serve with potato chips. This dip tastes best the day it is made.
Getaway Cookbook

Adapted From


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Serving: 2 tablespoonsCalories: 103 kcalCarbohydrates: 2 gProtein: 3 gFat: 9 gSaturated Fat: 4 gMonounsaturated Fat: 4 gTrans Fat: 1 gCholesterol: 16 mgSodium: 34 mgFiber: 1 gSugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Renee Erickson. Photo © 2021 Jim Henkens. All rights reserved.

Recipe Testers’ Reviews

I’m the person at the party who is completely powerless when there are chips and dip involved. This dill dip with potato chips is the fresher, more delicious version of that addictive snack.

It came together in a snap, and I served it as part of a spread along with Alastair Hendy’s Asparagus Tart for a casual get-together with work colleagues. The yogurt in my fridge was, ahem, a bit past its prime, so I subbed in some fresh labne, and it was perfect. I’d bet you could also swap in other kinds of herbs such as cilantro, parsley, basil, or a mix.

Tasty, quick, and fresh. Serve this five-minute dill dip with homemade or store-bought potato chips, but keep the leftovers! This dill dip is also perfect for dipping fresh-cut vegetables, French fries, or topping a baked potato.

This recipe for dill dip with potato chips made me fall for dill a little bit more. Extremely simple and super easy to sub ingredients in a pinch. I did mix all ingredients first and add dill the next day which made prep a cinch.

This was a great balance of flavors, you could certainly add more garlic or add lemon zest if you were feeling it. As it is the recipe is pretty perfect. Served with a choice of kettle potato chips and pita chips, both were great and ate the following day on top of bagels with ham. A winner in our house.

I’m a displaced Midwesterner. This means I have a love affair with Top The Tater, the salty, herby, cravable dip which is a staple of the Midwestern get-together. This recipe for dill dip with potato chips really hit the flavor mark and brought back memories. I made this fresh, easy version in 10 minutes, including the clean-up, and was out by the pool enjoying my East Coast get-together!

I put all the ingredients in a wide 2-cup Pyrex measuring cup and grated the garlic right over the top. This cut down on the dishes and made this come together in a jiffy (a very Midwestern thing to say).

This dill dip with potato chips is perfect to take to a summer outing! It is easy to assemble and tastes cool and refreshing on a hot summer day. The ingredients are inexpensive and the skill level involved in preparing this appetizer is minimal. Although it is suggested that this dip be paired with potato chips, I don’t see why raw veggies couldn’t be paired with this dip as well, or in place of.

I love dill, especially fresh dill, and was chuffed to try this recipe. It’s so good that I’ve made it twice now and will absolutely be making it again. I have a huge dill plant that’ll be perfect for serving buckets of dill dip with potato chips all summer long.

I used a combination of fresh dill and dill pollen, which really amped up the flavor. And while this was absolutely serviceable on potato chips, it was stunning on roasted potatoes at dinner that night. Incredibly good–creamy, fresh, and full of fresh dill flavor. The recipe states to use it as soon as possible but my bowl of dip lasted 2 days before it was all eaten and the quality remained excellent.

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This dill dip with potato chips is a great, straightforward, and simple dish. I was drawn to this one because a favorite local sandwich shop makes their own perfectly delicious potato chips and serves them with a side of an amazing dill dip. Yum. This recipe is quick and easy, being the type of thing you could whip up when your in-laws call to tell you they are dropping in (surprise!) and are 10 minutes away, or you’ve got an invitation to an impromptu potluck. Easy to put together, open a bag of chips, and you are good to go.

While I would have loved to have made my own chips for this, a time crunch called for serving it alongside our favorite bagged potato chips for a casual pre-dinner appetizer with guests. Everyone loved it. It’s reminiscent of tzatziki and the creamy dip with a hint of lemon is the perfect balance to a salty, crunchy chip.

This dip isn’t just for potato chips, however. We had a bit leftover and my husband used some for a dip for tots, and I enjoyed dipping Terra chips with it the next day. I even added the last 1/4 cup to a pasta salad I made with roasted vegetables and feta. Contrary to what the recipe stated, our household agreed it tasted best the next day because it allowed the flavors to marry. All in all, this is a simple and delicious dip that can be super casual or dressed up. Great for summer and I’ll be making it again.

I was surprised at how much I liked this dill dip with potato chips. It tasted tangy and delicious with store-bought kettle chips. I wish it had some onion or other allium component beyond garlic and would have liked less lemon juice, but I think the dill worked so well (potato and dill are perfect together and that combination shines here).

I like this recipe because it’s straightforward yet easy to adjust—like a little less tang? Go easy on the lemon. A little more of a garlicky punch? Use a bigger clove, or double it. I do NOT think the olive oil was necessary or added much for me, to be frank. I think the dip is fatty enough and the oil made it feel less light, it looked pretty though. Next time I’ll skip this step, and maybe throw in some finely-sliced scallion—that would make it perfect for me.

Let me first share that I do not usually enjoy dips with yogurt—especially fat-free. I was cautiously optimistic about trying this dill dip with potato chips but I am so glad that I did.

I made half a recipe because I knew that if it was good, I’d keep thinking of ways to use it and end up eating the whole batch myself. Hello, portion control! The second issue was that I didn’t have much fresh dill on hand. I opted to try this using dry since I often need a good recipe with ingredients I have on hand for last-minute gatherings.

This was a surprisingly satisfying dip using the basic recipe. Very fresh, a bit tangy, a satisfying mouth-feel that wasn’t overly sour or ‘flat’. I’d consider using it with cut vegetables, as a sandwich spread (think cucumber sandwiches), or even diluting with some milk or water for a dressing.

Tasting brought to mind memories of my favorite dill dip from my childhood (cream cheese based). I went on to experiment with a few additional ingredients–adding 1 Tbsp of finely chopped scallion, and about 1/4 tsp of Beau Monde seasoning. I recommend trying that if you want to ‘gild the lily’ or are looking for a more complex flavor.

Adding this one to my recipe box, and I’m off to make that cucumber sandwich that’s on my mind…..

This dill dip with potato chips was amazing! Easy to put together and a different addition to an afternoon snack spread. It was bright, tangy, and full of fresh dill flavor. The mouthfeel was perfect and the dip was an excellent contrast to a salty, crispy potato chip… It really cut through the richness.

Dill! It’s fresh, unpredictable, and generally well-liked, even if folks don’t find it as easily identifiable as basil or mint, for example, and don’t know exactly what they’re tasting. And being half a Swede, I feel it can go into almost anything: quintessentially, potatoes and meatballs. So, when I saw this recipe for dill dip with potato chips, I dipped right in! I’m neither a big chip nor a dip person, but I’m surrounded by them, which meant I had tasters aplenty.

I made this all at once, rather than following the suggestion to make the body of the dip one day and add the dill the next, as this is such a quick and easy one-bowl recipe that I saw no need to split the little bit of effort over the course of two days. Serves 6 to 8 could be fine, depending on what else was served alongside the dip + potato chips—is it part of an appetizer course? Is everyone just nibbling on dip and chips while preparing dinner? I’d likely broaden the range to serves 4 to 8, depending on the setting.

Note that it states the dip will be best the same day it is made; if holding it for an extra day/s, I might suggest freshening it up with additional dill fronds atop, for example, but we didn’t have any leftovers to try this experiment. Note that it was quite dilly, and, while one could get away with less dill, my tasters all felt the potency of the dill was also a part of its appeal.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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