Planning to kickstart your next gathering by setting out a generous tray of veggies and dip? Give them your best version by including this Upgraded Cheesy Dill Dip.
My crowd is always happy to know that they can indulge in a healthy snack before dinner. It’s a sure crowd pleaser. And this dip brings on the cheers. Every time.
The recipe is based on one that is found in the awesome cookbook, Company by Amy Thielen. Her descriptive stories of feeding her friends innovative dishes in a remote area of Northern Minnesota are inspiring. Reading through them makes me want to live there. Well, almost but not really.
It may seem like a lengthy list of ingredients, but that’s what makes this so incredible.
Let’s get started on your Upgraded Cheesy Dill Dip…
- Sour cream – Creates a rich, creamy, tangy base, enhancing the overall flavor and texture of the dip, especially when paired with other ingredients.
- Full-fat yogurt – The higher fat content contributes to a richer, creamier texture and more complex flavor.
- Fresh garlic – Freshly grated. For convenience, use your garlic press or cheese grater.
- Fresh dill fronds – Finely chopped fresh dill is recommended here for its light, bright flavor. Dried dill would not work well in this recipe. It is far more potent and can easily overpower a dish if used in excess.
- Fresh chives – Finely chopped fresh chives add color, flavor & texture. Always preferred over the dried version.
- Fine sea salt – Fine sea salt is salt harvested from ocean water through evaporation, resulting in a fine-grained, pure-tasting salt that is minimally processed and retains trace minerals. Finely ground table salt can be used as an alternative.
- Finely grated aged white cheddar cheese – Best to freshly grate as fine as possible to avoid having large pieces mixed in with the dip. Not recommended to use the orange-tinted cheddar varieties.
- Lemon zest – The finer the better. I use my microplane grater for the best results.
- Fresh lemon juice – Freshly squeezed is always best.
- Prepared horseradish – Prepared horseradish is a spicy condiment made from grated horseradish root, vinegar, and salt. Do not substitute with creamy horseradish sauce, which is a milder, creamier version often made with prepared horseradish and ingredients like sour cream or mayonnaise.
- Granulated sugar – Adds a touch of sweetness.
- Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- Place the dill on your cutting board and chop it as finely as possible.
- Chop the fresh chives the same way.
- Combine the sour cream and yogurt in a medium-size bowl.
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Add the dill and chives to the sour cream mixture.
- Grate the fresh garlic into the mixture, the finer the grate the better.
- Stir in the salt, finely grated white cheddar, lemon zest & juice, horseradish and sugar.
I find it best to finely grate the cheese right into the bowl so that it doesn’t clump together.
Instead of trying to measure the one cup that is needed, use your digital scale to determine the two ounces of cheese required. Less fuss and less cleanup.
- Add the drizzle of olive oil.
- When thoroughly combined, taste for seasoning.
- Add more salt and/or lemon juice if needed.
- Transfer the dip into a small serving bowl, cover and refrigerate until needed.
How long will this dill dip last?
- It is recommended that you consume within three to four days – as long as it is stored in an airtight container in the fridge.
- Since this dip is homemade, it contains no preservatives – therefore it has a limited shelf life.
- We don’t recommend freezing this dill dip – since it contains sour cream which tends to break down after it’s been frozen. Freezing can change the texture of sour cream, making it slightly grainy or watery.
- If desired, garnish with dill fronds and chopped chives.
- Serve with your favorite raw vegetables and/or chips.
What veggies pair well with this Upgraded Cheesy Dill Dip?
- Ripe cherry or grape tomatoes
- Belgian endive – divided into separate leaves
- Carrots – cut into matchsticks
- Celery – cut into matchsticks
- Snow peas – strings removed
- Seedless cucumber – sliced
- Assorted bell peppers – cut into dipping strips
- Zucchini – sliced
- Broccoli & cauliflower florets – blanched
- Green beans – blanched
The list is endless when you consider your favorite berries as well as apple & pear slices.
And let’s not forget the vast array of crackers and chips.
Enjoy the dipping!
upgraded cheesy dill dip
Recipe by Amy Thielen
Found in Company: The Radically Casual Art of Cooking for Others
Ingredients
- 2 cups sour cream (454 grams)
- 1 cup plain fat-full yogurt (227 grams)
- 2 small garlic cloves, peeled
- 2/3 cup finely chopped fresh dill fronds
- 1/3 cup thinly sliced fresh chives
- 1 1/4 teaspoons fine sea salt
- 1 cup finely grated aged white cheddar (2 ounces)
- 1/2 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice (plus more if needed)
- 1 1/2 tablespoons prepared horseradish (not horseradish spread)
- heavy pinch of granulated sugar
- drizzle of extra-virgin olive oil
- dill fronds & chopped chives, for garnish if desired
Instructions
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Combine the sour cream and yogurt in a medium-size bowl. Grate the fresh garlic into the mixture, the finer the grate the better.
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Place the dill on your cutting board and chop it as finely as possible. Chop the fresh chives the same way. Add both to the sour cream mixture.
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Stir in the salt, finely grated white cheddar, lemon zest & juice, horseradish and sugar.
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Add the drizzle of olive oil. When thoroughly combined, taste for seasoning and add more salt and/or lemon juice if needed.
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Transfer the dip into a small serving bowl, cover and refrigerate until needed.
If desired, garnish with dill fronds and chopped chives when serving with your favorite raw vegetables and/or chips.
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More dips to consider…
