Monday, June 10, 2013

Yummy Dill Dip

Dill Dip
I'm sure my mom got this recipe from someone else, but I got it from her, so I'm giving her credit. This is a fabulous, and I mean fabulous dip that goes with just about anything you want to dip: veggies, pretzels, potato chips, tortilla chips. It's a nice change from the typical ranch dip, and the way I make it here it's pretty salty, which I probably shouldn't enjoy so much, but I do. The original recipe calls for Bon Appetit Seasoning, but since I didn't have that, I just used celery salt, and it tastes just fine.
Enough said. Try it. It's delicious.

Dill Dip

  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried dill weed
  • 1 tablespoon dehydrated minced onion
  • 1 teaspoon celery salt (or Bon Appetit Seasoning)
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon salt (optional)
In a medium bowl, mix all of the ingredients until combined. Cover the bowl and refrigerate for at least an hour until ready to serve. Refrigerate any leftovers.
Serve with fresh cut vegetables, chips, or pretzels.

Makes 1 3/4 cup dip

I may have added too much salt to this batch...

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