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An original... this is the dip that got us started in 1980! Dilly Dip Mix is a traditional favorite anytime of the year. Cool, creamy, and fresh: we think you'll agree that it's the BEST dip around. Delicious with fresh vegetables, wheat crackers, pretzels, or your favorite chips. This dip makes a wonderful cheese spread, seasoning, salad dressing, and entree.

  • No MSG
  • No Added Sugar
  • Wheat-Free
  • Vegan




Creamy Dilly Tuna Twist

    • 1 Tbsp. Dilly Dip Mix (mix spices well in packet before using)
    • 1 cup mayonnaise
    • 2 Tbsp. cider vinegar
    • 2 Tbsp. sugar, optional
    • Dash of pepper
    • 2 to 3 cups twist macaroni, cooked
    • 1 (7 oz.) can tuna, drained
    • 1 cup canned peas, thawed
    • 1 cup sliced celery
    • 1/2 cup chopped red onion (can use white or yellow)

    In large bowl, mix first 5 ingredients until smooth then add the rest of the ingredients and mix well. Cover, chill. Yield: 4 to 6 servings.


    Dilly Deviled Eggs

    • 1 tsp. Dilly Dip Mix (dry) (mix spices well in
      packet before using)
    • 1/2 cup mayonnaise
    • 1/2 tsp. yellow mustard
    • 1/2 tsp. sugar
    • 1 tsp. white vinegar
    • 12 eggs

    Blend Dilly Dip Mix, mayonnaise, mustard, sugar, and vinegar. Mix well. Chill at least 4 hours. Boil eggs and let cool. Peel the eggs and cut in half. Remove cooked yolks and mash them in a bowl. Add chilled Dilly mixture and combine well. If mixture is too thick, add small amounts of mayonnaise until you reach desired consistency. Place Dilly/yolk mixture into a zipper-style plastic bag; snip corner and squeeze to fill eggs. Makes 24 deviled eggs.


    Dilly Salad Dressing & Tomatoes 'a la Mode

    • 1 packet Dilly Dip Mix
    • 1 cup mayonnaise
    • 1 cup milk or buttermilk

    Combine all ingredients. Mix well. Chill minimum of 4 hours. Shake or stir before serving.

    Tomatoes ‘a la mode

    • 1 packet Dilly Dip Mix
    • 3 cups cottage cheese

    Add packet of Dilly Dip Mix to cottage cheese. Mix well. Chill minimum of 4 hours and serve on top of fresh tomato slices.


    Dilly Asparagus


    • 1 tbsp. Dilly Dip Mix*, dry  
    • 1 bunch asparagus, trimmed 
    • 3 tbsp. olive oil 
    • 1-1/2 tbsp. grated Parmesan cheese, optional 
    • 1 tbsp. lemon juice, optional 
    • salt & pepper to taste 


    Preheat oven to 425°. In a large bowl drizzle asparagus with olive oil and toss. Sprinkle with Dilly Dip Mix and salt and pepper to taste. Place coated asparagus on a lined baking sheet and bake for 12 to 15 minutes or until tender. Sprinkle baked asparagus with optional Parmesan cheese and lemon juice. Serve immediately. 

    *You may add more Dilly Dip Mix if you prefer a more intense dill flavor 


    Dilly Spring Quinoa Salad


    • 3 to 4 Tbl. Dilly Dip Mix 
    • 1/8 cup extra virgin olive oil
    • 2 cups quinoa*, cooked
    • 1 cup asparagus, chopped
    • 1 cup frozen peas, thawed
    • 1/4 green onion, finely chopped
    • 2 Tbl. fresh dill, finely chopped
    • 1/4 cup slivered almonds
    • Juice of 1 lemon

    *You may substitute quinoa with brown rice, couscous or any other grain.


    Combine Dilly Dip Mix and olive oil and set aside. Combine quinoa and remaining ingredients into a large bowl. Pour Dilly dip mixture over top and mix to combine ingredient together. 


    Dilly Cheesespread


    • 1 packet Dilly Dip Mix (dry)
    • 16 oz. cream cheese, softened 
    • milk (optional)

    *cream cheese may be softened in the microwave. Blend cream cheese to avoid any hotspots before adding.


    Add entire packet of Dilly Dip Mix to softened cream cheese. Blend well. Chill minimum 4 hours. May add small amount of milk to thin. Serve on bagels, crackers, pretzels, or dark breads such as pumpernickel or rye. Makes a great sandwich spread. 



    Dilly Dip Mix

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