Creamy, tangy, and packed with dill, this dill dip is the classic party dip served in a hollowed-out pumpernickel bread bowl with bread chunks for dipping. It’s made with just mayo, sour cream, cream cheese, and a few pantry seasonings; it comes together in minutes, and it’s always the first thing gone at every party.

Growing up, my aunt brought a big bowl of this creamy dill dip in a pumpernickel loaf to every holiday party, and I don’t think I ever left its side! I hovered over that table, refilling my plate all night. Now it’s my go-to for holidays and game days. It’s naturally gluten-free, too. Just serve it with veggies or gluten-free crackers instead of bread. For more party favorites, try my Gluten-Free Sweet and Tangy Meatballs and Roasted Garlic Hummus.

What is Dill Dip?

Dill dip is a creamy, cold dip made with mayonnaise, sour cream, cream cheese, dried dill weed, onion, parsley, and seasoned salt. It’s classically served in a hollowed-out round pumpernickel or rye bread loaf, with the bread chunks used for dipping, but it’s also great with veggies, crackers, and chips.

It’s a retro party favorite that’s easy to make ahead. If you love creamy dips, you’ll also love my Homemade Ranch Dressing.

Why You’ll Love This Recipe

• Just 7 simple ingredients.
• 10 minutes to mix, plus chill time.
• Classic served in a pumpernickel bread bowl.
• Naturally gluten-free with veggies or GF crackers.
• Make it ahead. It tastes even better after chilling.

Ingredient Notes

• Real mayonnaise: Use real mayo, not Miracle Whip. Miracle Whip changes the flavor and won’t taste right.
• Sour cream: Adds tang and creaminess.
• Cream cheese: Softened, so it mixes in smoothly without lumps.
• Dill weed: Dried dill is the star. Using fresh? Use about 3 tablespoons of fresh chopped dill (1 tablespoon dried = 3 tablespoons fresh).
• Seasoned salt: Adds savory flavor. Check the label if you’re gluten-free.
• Dried onion flakes: Mild onion flavor and a little texture.
• Parsley: Dried parsley for color and freshness.
• Round pumpernickel loaf: The classic bread bowl. Rye bread works too.

How to Make Dill Dip

1. Soften the cream cheese. Let it sit at room temperature so it mixes smoothly.
2. Mix the base. Mix the mayo, sour cream, and cream cheese until smooth and no longer lumpy.
3. Add the seasonings. Stir in the dill weed, seasoned salt, onion flakes, and parsley.
4. Chill. Cover and refrigerate for 1 to 2 hours so the flavors blend.
5. Make the bread bowl. Cut the top off a round pumpernickel loaf and hollow out the center. Cut the removed bread into bite-size chunks.
6. Fill and serve. Spoon the dip into the bread bowl right before serving, and surround it with the bread chunks, veggies, or crackers.

How to Make a Pumpernickel Bread Bowl

• Cut a circle into the top of a round pumpernickel loaf, about 1 inch from the edge.
• Pull out the center, leaving about a 1-inch-thick wall and bottom.
• Cut the removed bread into cubes for dipping.
• Fill right before serving so the bread doesn’t get soggy.
• Rye bread or a round sourdough loaf also makes great bread bowls.

Tips for the Best Dill Dip

• Use real mayo. It’s the key to the right flavor and texture.
• Soften the cream cheese first. Cold cream cheese makes a lumpy dip.
• Chill before serving. The dried herbs need time to soften and flavor the dip.
• Make it the day before. The flavor gets even better overnight.
• Double it for a bread bowl. One batch makes about 1⅓ cups. Double it to fill a full pumpernickel loaf.

Variations

• Fresh dill: Use about 3 tablespoons of fresh chopped dill instead of dried.
• Lighter dip: Use Greek yogurt in place of the sour cream.
• Garlic dill dip: Add ½ teaspoon of garlic powder.
• Rye bread bowl: Serve in a round rye loaf instead of pumpernickel.
• Gluten-free: Serve in a gluten-free bread bowl, or with veggies, gluten-free crackers, or gluten-free pretzels.

Frequently Asked Questions

What to Serve with Dill Dip

• Pumpernickel or rye bread cubes
• Fresh veggies: carrots, celery, cucumbers, bell peppers, and broccoli
• Gluten-free crackers, pretzels, or pita chips
• Gluten-Free Sweet and Tangy Meatballs for a full appetizer spread

Storage Tips

• Fridge: Store the dip in an airtight container for up to 5 days.
• Bread bowl: Don’t store dip in the bread bowl. The bread will get soggy.
• Freezer: Not recommended, since the mayo and sour cream separate when thawed.

This creamy dill dip in a pumpernickel bread bowl is a classic for a reason: it’s easy, creamy, and always the hit of the party. Make it a day ahead, grab a round loaf, and watch it disappear! Browse more Snacks and Appetizers.

More Party Dips and Appetizers

• Roasted Garlic Hummus
• Homemade Ranch Dressing
• Gluten-Free Sweet and Tangy Meatballs
• Gluten-Free Air Fryer Fried Pickles

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Dill Dip

Creamy dill dip with mayo, sour cream, and cream cheese, served in a pumpernickel bread bowl. A classic party dip that’s naturally gluten-free!

Course Side Dish

Cuisine American

Keyword Dill Dip

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 8 Servings

Calories 68kcal

Author Kristy Still

Ingredients

• 1/2 Cup Real Mayonnaise
• 1/2 Cup Sour Cream
• 3 oz Cream Cheese Softened
• 1 Tbsp Dill Weed
• 1 Tsp Seasoned Salt
• 1 Tsp Chopped Onion Flakes
• 1 Tsp Parsley
• Round Pumpernickel Bread Loaf or Veggies if Gluten Free

Instructions

• Begin by mixing the mayo, sour cream and cream cheese. Mix this well until it is no longer lumpy, add dill weed, seasoned salt, onion powder, and parsley then combine.
• Chill in the fridge for 1-2 hours.
• Cut the center out of the pumpernickel bread loaf and pour the dip in the center of the loaf when ready to serve, then serve it with the chunks of bread. This is also delicious with veggies, pretzels, and chips. (Use gluten-free options if needed.)

Video

Notes

The nutritional facts do not include the pumpernickel bread.

Use gluten-free pretzels or veggies to make this a gluten-free side dish.

If you’re making this for a group, double the recipe.

Nutrition

Serving: 1Serving | Calories: 68kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 329mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

The post Creamy Dill Dip (Pumpernickel Bread Bowl Dip) appeared first on Mommy Hates Cooking.

Tender, smoky meatballs smothered in a rich, savory gravy! These smoked Swedish meatballs are classic comfort food with a wood-fired twist. Smoke the meatballs low and slow at 225°F on the pellet grill, then cover them with a homemade Swedish meatball sauce and finish them on the smoker so all the flavors blend together.

They’re perfect as a main dish over mashed potatoes or egg noodles, or as a crowd-pleasing appetizer for game day and holiday parties. Prefer a hands-off version? Make my Slow Cooker Swedish Meatballs instead. And if you love cooking on your smoker, add these to your list of 60+ Best Pellet Grill Recipes.

What are Smoked Swedish Meatballs?

Smoked Swedish meatballs are seasoned beef meatballs cooked on a smoker or pellet grill, then smothered in a creamy, savory Swedish meatball gravy made with butter, onions, and beef broth. A pinch of allspice gives them that classic Swedish meatball flavor, and the smoker adds a light, wood-fired taste you can’t get from the stovetop or slow cooker.

They’re cooked in a skillet or foil pan right on the grill, so the sauce goes on in the same pan with no extra dishes. Want the classic version? Try my Slow Cooker Swedish Meatballs, and serve either one with my Smoked Mac and Cheese.

How Long to Smoke Meatballs?

Smoke meatballs at 225°F for 35 to 40 minutes, until they reach 160°F inside. Then pour the sauce over them and smoke for 10 more minutes so the flavors blend.

Why You’ll Love This Recipe

• Real smoky flavor in every bite.
• Rich homemade Swedish meatball gravy.
• One pan on the grill, so the sauce goes right on top.
• Great for a crowd, from game day to holiday parties and potlucks.
• Make-ahead friendly: roll the meatballs up to a day early.

Ingredient Notes

For the meatballs:

• Ground beef: 2 pounds. A blend of beef and pork is also delicious.
• Seasonings: Italian seasoning, salt, garlic powder, onion powder, black pepper, and allspice, the classic Swedish meatball spice.
• Panko breadcrumbs: Keep the meatballs tender. Use gluten-free panko if needed.
• Milk and egg: Bind the meatballs and keep them moist.

For the Swedish meatball sauce:

• Butter and onions: The flavor base of the gravy.
• All-purpose flour: Thickens the sauce. See the gluten-free swap below.
• Beef broth: Makes a rich, savory gravy.
• Garlic powder, salt, and pepper: Season the sauce.

How to Make Smoked Swedish Meatballs

1. Preheat the smoker. Preheat your pellet grill to 225°F.
2. Season the beef. Add the ground beef to a large bowl and sprinkle in the Italian seasoning, salt, garlic powder, onion powder, pepper, and allspice. Mix until evenly combined.
3. Add the panko, milk, and egg. Mix in the panko, then the milk, then the egg, mixing well after each. Don’t overmix.
4. Form the meatballs. Use a medium cookie scoop (1½ tablespoons) to portion the meat, then roll each into a smooth ball. You’ll get about 30.
5. Arrange in a pan. Place the meatballs in a large cast iron skillet or disposable foil pan, leaving a little space between each one.
6. Smoke. Set the pan on the grill grate and smoke for 35 to 40 minutes, until the meatballs reach 160°F.
7. Make the sauce. While the meatballs smoke, melt the butter in a saucepan over medium heat. Add the onions and cook 3 to 4 minutes, until softened.
8. Make a roux. Sprinkle in the flour and whisk until a smooth paste forms.
9. Add the broth. Slowly pour in the beef broth, whisking constantly, then add the garlic powder, salt, and pepper.
10. Thicken. Cook 8 to 10 minutes, whisking often, until the sauce thickens.
11. Sauce and finish. Pour the sauce over the smoked meatballs and return the pan to the smoker for 10 more minutes.
12. Serve over mashed potatoes, egg noodles, or rice.

Best Wood Pellets for Smoked Meatballs

• Light and sweet smoke: Apple or cherry pellets.
• Stronger smoke flavor: Hickory or pecan pellets.

Tips for the Best Smoked Swedish Meatballs

• Don’t overmix the meat. Overmixing makes meatballs dense instead of tender.
• Use a cookie scoop. Same-size meatballs cook evenly.
• Smoke before saucing. Adding the sauce at the end lets the meatballs soak up more smoke first.
• Use a meat thermometer. Meatballs are done at 160°F.
• Choose your pan: A cast iron skillet looks great for serving, and a disposable foil pan makes cleanup easy.
• Sauce too thick? Whisk in a splash of beef broth.
• Keep them warm for a party: After smoking, move the sauced meatballs to a slow cooker on WARM, just like my Slow Cooker Swedish Meatballs.

How to Make Gluten-Free Smoked Swedish Meatballs

• Meatballs: Use gluten-free panko breadcrumbs.
• Sauce: Use a gluten-free all-purpose flour (1:1 blend), or thicken with a cornstarch slurry instead.
• Broth: Check that your beef broth is gluten-free.
• Love gluten-free gravy? See my Creamy Gluten-Free Gravy.

Variations of Smoked Meatballs

• Extra creamy sauce: Stir in ½ cup of sour cream or heavy cream at the end for a classic creamy Swedish meatball sauce.
• Slow Cooker Recipe: Use my recipe for slow cooker swedish meatballs for a set it and forget it twist.
• Beef and pork: Use half ground beef and half ground pork for extra tenderness.
• Turkey or chicken: Use ground turkey or chicken. Cook times may vary slightly, so check for 165°F.
• Add nutmeg: A pinch of nutmeg with the allspice adds more traditional flavor.
• Appetizer meatballs: Make them smaller with a 1-tablespoon scoop, and check them early.

Frequently Asked Questions

What to Serve with Smoked Swedish Meatballs

• Make-Ahead Mashed Potatoes
• Steamed Rice
• Smoked Mac and Cheese
• Smoked Mushrooms
• Cranberry Sauce

Storage Tips

• Fridge: Store leftovers in an airtight container for 3 to 4 days.
• Reheat: Warm in the air fryer at 350°F for 4 to 5 minutes, or reheat with the sauce in a covered pan on the stove. Add a splash of beef broth if the sauce is too thick.
• Freezer: Freeze the cooked meatballs and sauce for up to 3 months. Thaw overnight in the fridge before reheating.

These smoked Swedish meatballs turn a classic comfort food into something special with just a little time on the pellet grill. Serve them as dinner over mashed potatoes or as a party appetizer, and watch them disappear! For an easy weeknight version, make my Slow Cooker Swedish Meatballs, or browse all my Pellet Grill Recipes for more.

More Pellet Grill Recipes

• Smoked Mac and Cheese
• How to Smoke Cheese on a Pellet Grill
• Smoked Mushrooms
• 60+ Best Pellet Grill Recipes

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Smoked Swedish Meatballs

Tender smoked Swedish meatballs in a rich homemade gravy, smoked at 225°F on the pellet grill. Perfect for dinner or game day!

Course Main Course

Cuisine American

Keyword smoked swedish meatballs

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 30 Meatballs

Calories 107kcal

Author Kristy Still

Ingredients

Meatballs

• 2 pounds ground beef
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• ¼ teaspoon allspice
• ½ cup panko breadcrumbs or gluten-free breadcrumbs
• ¼ cup milk
• 1 egg

Swedish Meatball Sauce

• ¼ cup butter
• ¼ cup chopped onions
• ¼ cup all-purpose flour or gluten-free all-purpose flour
• 2 cups beef broth
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

• Preheat the pellet smoker to 225°F.
• In a large bowl, add the ground beef. Sprinkle in the Italian seasoning, salt, garlic powder, onion powder, black pepper, and allspice. Mix until the seasonings are evenly distributed throughout the beef.
• Add the panko breadcrumbs and mix until combined.
• Stir in the milk, then add the egg, mixing well after each addition until the mixture is evenly combined.
• Use a medium-sized cookie scoop (1 ½ tablespoons) and portion the mixture into meatballs.
• Roll each portion in your palms to form smooth balls.
• Arrange the meatballs in a large skillet or disposable aluminium pan, leaving a little space between each meatball.
• Place the pan on the smoker grate and smoke for 35-40 minutes, or until the meatballs reach an internal temperature of 160°F.
• While the meatballs are cooking, make the sauce. In a saucepan, over medium heat, melt the butter.
• Add the onions and cook for 3-4 minutes, stirring occasionally until softened.
• Sprinkle in the flour and whisk continuously until a smooth paste forms.
• Slowly pour the beef broth while whisking to create a smooth sauce.
• Add the garlic powder, salt, and pepper. Mix well.
• Continue cooking over medium heat for an additional 8-10 minutes, whisking frequently until the sauce thickens to your desired consistency.
• Once the meatballs on the smoker have reached an internal temperature of 160°F, carefully pour the sauce over the meatballs.
• Return the pan to the smoker and cook for an additional 10 minutes to allow the flavors to blend.
• Serve and Enjoy!

Notes

Use a skillet or disposable foil pan for easy cleanup. Apple or cherry pellets give a light smoke, and hickory or pecan give stronger smoke.

For gluten-free, use GF panko and GF flour. Don’t overmix the meat. For parties, keep the meatballs warm in a slow cooker on WARM.

Nutrition

Serving: 1Serving | Calories: 107kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 186mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg

The post Smoked Swedish Meatballs (Pellet Grill Recipe) appeared first on Mommy Hates Cooking.

This Gluten-Free Green Bean Casserole tastes just like the classic one you grew up with: creamy mushroom sauce, tender green beans, and crispy fried onions on top. Nobody at the table will know it’s gluten-free! It’s ready in 35 minutes with a handful of ingredients, and you can make it ahead for Thanksgiving.

The sauce is the easy part. Grab a gluten-free condensed cream of mushroom soup, or make my homemade gluten-free cream of mushroom soup from scratch. For the topping, French’s Crispy Fried Onions are made with wheat flour, so they’re out. I make my own crispy onion strings with gluten-free all-purpose flour, and they’re even better than the can. Plus, you can make my air-fried version too.

What is Gluten-Free Green Bean Casserole?

Gluten-free green bean casserole is a classic holiday side made with green beans, gluten-free cream of mushroom soup, milk, and crispy gluten-free fried onions, baked until hot and bubbly. It tastes just like the traditional recipe. The only change is swapping out the two ingredients that usually contain wheat: the canned soup and the French’s fried onions.

Why You’ll Love This Recipe

• Tastes like the classic. Nobody will guess it’s gluten-free.
• Only one bowl to wash. Mix everything in the bowl, then pour it into the dish.
• Pantry ingredients. Canned green beans, soup, and milk are easy to keep on hand.
• Holiday-friendly. Make it ahead and bake it while the turkey rests.
• Safe for everyone. Gluten-free guests don’t have to skip the casserole.
• Kid-approved. Crispy onions on top win over even picky eaters.

Ingredient Notes

• Gluten-free cream of mushroom soup: The creamy base. Most regular canned cream soups are thickened with wheat flour, so use a brand labeled gluten-free (Pacific Foods makes one) or my homemade version.
• Milk: Thins the condensed soup into a smooth, pourable sauce. Any milk works.
• Green beans: Canned sliced green beans are the classic choice and the easiest. Drain them well!
• Gluten-free fried onions: The crunchy topping. French’s Crispy Fried Onions contain wheat, so use homemade onion strings made with gluten-free flour or a brand clearly labeled gluten-free.
• Salt and pepper: Season lightly and taste first, since canned soup and beans already have salt.

How to Make Gluten-Free Green Bean Casserole

1. Preheat the oven. Heat to 350°F and spray a 2-quart casserole dish with nonstick spray.
2. Mix the filling. In a large bowl, stir together the soup, milk, drained green beans, salt, and pepper until the beans are evenly coated.
3. Fold in some onions. Gently stir in ⅔ cup of the fried onions for flavor.
4. Bake. Spread the mixture in the dish and bake for 25 minutes, until hot and bubbling around the edges.
5. Top and finish. Sprinkle the remaining onions on top and bake 5 more minutes, until golden and crispy.

Tips for the Best Green Bean Casserole

• Dry the green beans well. Extra liquid is the number one cause of a watery casserole. Drain them, then pat them dry.
• Save the onions for the end. Adding most of the topping in the last 5 minutes keeps it crunchy instead of soggy or burnt.
• Blanch fresh green beans first. If you use fresh beans, boil them for 4–5 minutes, so they’re tender in the casserole.
• Doubling it? Use a 9×13 dish and bake 35–40 minutes before adding the topping.
• Read every label. Check the soup, the onions, and the broth if you make homemade soup. Hidden wheat is common in all three.
• Make it richer. A splash of heavy cream in place of some of the milk makes the sauce extra creamy.

Variations of Green Bean Casserole

• Cheesy: Stir in ½ cup shredded cheddar or Parmesan.
• Bacon: Add 4–6 slices of crumbled cooked bacon to the filling.
• Fresh mushrooms: Sauté 8 oz sliced mushrooms and stir them in for extra mushroom flavor.
• Frozen green beans: Thaw completely and drain well before mixing.
• Different soup: Gluten-free cream of chicken soup works if you’re not a mushroom fan.
• Dairy-free: Use a dairy-free cream of mushroom soup and unsweetened plain almond or oat milk.

Frequently Asked Questions

What to Serve with Gluten-Free Green Bean Casserole

Brown Sugar Slow Cooker Ham (Gluten-Free)

Gluten-Free Refrigerated Mashed Potatoes (Make Ahead)

Gluten-Free Maple Pecan Sweet Potato Casserole

Homemade Cranberry Sauce (Gluten-Free)

Vintage Betty Crocker Gluten-Free Scalloped Potatoes

Easy Classic Gluten-Free Pumpkin Pie for dessert!

Storage Tips

• Fridge: Store leftovers covered for 3–4 days.
• Freezer: Freeze without the onion topping for up to 2 months. Thaw overnight in the fridge before baking.
• Reheating: Warm in a 350°F oven for 10–15 minutes so the topping crisps back up. The microwave works for a single serving, but the onions will soften.

This gluten-free green bean casserole is easy, make-ahead friendly, and tastes just like the one you grew up with. Add it to your Thanksgiving menu this year! For more ideas, check out my Best 20 Thanksgiving Recipes for a Traditional Holiday Meal.

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Gluten Free Green Bean Casserole

Make this tasty and easy gluten free green bean casserole!

Course Main Course

Cuisine American

Keyword Gluten Free Green Bean Casserole

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 Servings

Calories 60kcal

Author Kristy Still

Ingredients

• 10.5 oz Can of Gluten Free Cream of Mushroom Soup or Regular
• 1/2 Cup Milk
• 2 Cans of Sliced Green Beans 4 Cups
• 1 Tsp Salt or to Taste
• 1 Tsp Pepper or to Taste
• 1 1/3 Cups Onion Strings or Gluten Free Onion Strings

Instructions

• Preheat the oven to 350°F.
• Mix together the soup, milk, green beans, salt, and pepper.
• Fold in 2/3 cup of the onions.
• Spray a casserole dish with non stick cooking spray and spread the mixture evenly.
• Bake for 25 minutes or until bubbly.
• Evenly place the remaining onions on top.
• Bake for 5 more minutes or until slightly browned.

Nutrition

Serving: 1Servings | Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 332mg | Potassium: 175mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.03mg

The post Gluten Free Green Bean Casserole appeared first on Mommy Hates Cooking.