Dreamy Dill Dip with Baked Pita Wedges

Simple and delicious, this Dreamy Dill Dip features a base of Greek yogurt and sour cream flavored with fresh dill, making it perfect for a variety of dippers, from crunchy veggies to Baked Pita Wedges!

Dreamy Dill Dip with Baked Pita Wedges with text overlay.

How much do I love thee, dill? Let me count the ways. Seriously, though, there aren't many herbs that are fresher, or more summer-y tasting, than fresh dill. I absolutely love the stuff on everything from fish to salads to herbed monkey bread. But you know what's just as good? A simple dip where fresh dill is the shining star...say hello to Dreamy Dill Dip!Dill Dip with veggies, pita chips, and fresh dill.

How to Make It

Yep, that's exactly what this Dreamy Dill Dip is.

Mix together just a handful of ingredients:

  • Greek yogurt.
  • Sour cream.
  • Fresh minced dill and parsley.
  • Apple cider vinegar.
  • Garlic salt and pepper.

Then chill for several hours to allow the flavors to blend.

Serve with crunchy crudités (that's raw veggies, for those of you who are more Paula Deen than Ina Garten 😉 ), such as carrot sticks, colorful bell pepper strips, broccoli florets, and cherry tomatoes.

Or, if you prefer a more carb-y dipper, you could always go with crackers or chips. But you'd be better off kindly heeding my advice by taking a few minutes to make some Baked Pita Wedges instead...

Baked Pita Wedges on a sheet pan.

Homemade Pita Chips

Crispy on the outside, chewy on the inside, and seasoned with garlic powder, salt, and pepper, these pita chips are soooo addictive.

I'm perfectly happy scarfing them down plain, but they're even better as vehicles for mounds of creamy Dill Dip.

And better yet, they're as simple as cutting up some pitas, brushing on both sides with olive oil, sprinkling, and baking.

Well worth the miniscule amount of time and effort required, my friends!

Aerial close-up of Dill Dip in bowl.


But back to this Dreamy Dill Dip. Feel free to use dried herbs if you don't have fresh on hand (but remember to only use about ⅓ of the original amounts, since dried herbs are more concentrated).

Also, I've been known to make this dip with a combination of sour cream and mayo when I'm out of Greek yogurt. It turns out yummy as well.

Finally, be sure to taste and tweak the seasonings before chilling, and again before serving.

I think that the refrigeration step is very important in this recipe, because the herbs really need a chance to meld into the yogurt and sour cream combo. Plus it allows the consistency to thicken up a bit, which makes for a perfectly dippable dip. 😉

Bowl of Dill Dip with on platter with crudite and pita chips.

Other Uses

And have I mentioned that this dip can actually be more than just a dip?

Serve it as a sauce to accompany fish or seafood, or thin it out with milk or buttermik for a creamy dill salad dressing...yum!

Close-up of veggies sticking out of bowl. Memorial Day weekend is upon us, and if you have plans for a cook-out, a barbecue, or a get-together of family and friends, I do believe this Dreamy Dill Dip with Baked Pita Wedges would be a fantastic addition to your menu.

Actually, take advantage of glorious fresh dill while it lasts and make it all summer long (and then make it with dried dill for the remainder of the year)! Not only is it simple to make, but it's simply delicious. 🙂

More Summer Favorites

Dill Dip with veggies and pitas.

Dreamy Dill Dip with Baked Pita Wedges

Simple and delicious, this Dreamy Dill Dip features a base of Greek yogurt and sour cream flavored with fresh dill, making it perfect for a variety of dippers, from crunchy veggies to Baked Pita Wedges!
Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 16 servings (2 cups of dip)
Calories: 90kcal
Print Pin Rate



  • 1 cup Greek yogurt
  • 1 cup sour cream
  • ¼ cup fresh minced dill weed
  • 1 tablespoon fresh minced parsley
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic salt, plus more to taste
  • Freshly ground black pepper


  • 4 6-inch round pitas
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon garlic powder
  • Salt & freshly ground black pepper


  • In a medium bowl, blend together Greek yogurt, sour cream, dill, parsley, vinegar, garlic salt, and papper; mix until smooth and combined. Taste and adjust seasonings, if desired. Refrigerate for at least 8 hours or overnight. Taste and adjust for seasonings again, if necessary, and serve with fresh raw vegetable dippers, crackers, chips, or Baked Pita Wedges.
  • Line a large baking sheet with foil, adjust rack to center position of oven, and preheat to 400°F. Stir garlic powder into olive oil and set aside.
  • Cut each pita into 6 wedges (slicing it like a pizza). Spread out wedges on prepared baking sheet and brush with olive oil. Lightly sprinkle with salt and pepper. Flip wedges over and repeat on second side. Bake for 7 to 10 minutes or until beginning to turn golden brown. Flip wedges over and bake for an additional 2 to 3 minutes or until second side is toasty.


  • You may substitute mayonnaise for the Greek yogurt, if you wish.
  • You may use dried dill instead of fresh, but reduce the amount to about 1 heaping tablespoon. You may use dried parsley instead of fresh, but reduce the amount to about 1 teaspoon.
  • For crispier Baked Pita Wedges more akin to chips, you may slice the pitas horizontally into two thin rounds before cutting them into wedges. This will give you wedges with a single layer of pita bread, as opposed to the double layer formed by the pocket. Just watch baking time closely if you decide to make thinner chips, since they may crisp up more quickly.


Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 233mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1.1mg | Calcium: 29mg | Iron: 0.3mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

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Recipe Rating


  1. 4 stars
    Was tasty but I wouldn’t add the extra salt. It’s a bit salty for my taste. I find all Greek yogurt too tart - I’m glad I only added 1/2 c. and 1/2 c. mayo as suggested. I added salt, pepper, and garlic powder to oil and brushed onto both sides of mini naan breads. I did for minimum times - that seemed about right. Really good! Thank you!

    1. So sorry about that, Kim...I'm in the process of transferring all of my recipes over to a new format, and apparently the most important ingredient went missing on this one! This dip calls for 1 cup of Greek yogurt...the recipe card is fixed now and I appreciate you letting me know about the error. 🙂

  2. This looks so delicious! I love pita, but have never baked my own before. I also love that you made a dill dip! It is so good, my family loves it when I make it. Definitely trying this recipe the next time I head to the grocery store to buy ingredients.

  3. Wow these pictures are great! I love the way this recipe looks - dill is so delicious and I love dill yogurt sauces. Thank you for sharing, can't wait to try making this recipe at home.

  4. It could be nice if you share 'Pita' recipe too with that dip... i wish u provide me that recipe too to make it at same time as this one...