- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon dried minced onion
- 1 tablespoon dried dill weed
- 1 teaspoon dried parsley flakes
- 1 teaspoon Beau Monde seasoning
- In a bowl, mix all ingredients well.
- Refrigerate at least an hour or two before serving.
- Serve with lots of raw vegetables for dipping. It’s also great served with chunks of my Beer Bread.
- Keeps in the fridge for about a week!
- You can mix the dry ingredients together and keep them in a jar for several months. I usually double or triple the batch of dry ingredients. That way you can whip up the dip in minutes. Just add 2 tablespoons of the dry seasoning mix to 1 cup of mayo and 1 sour cream. Refrigerate before serving. Want to make a smaller batch. Mix one tablespoon of the seasoning in 1/2 cup each of mayo and sour cream.
- You can use light mayo and light sour cream if you like. You can also use plain Greek yogurt instead of sour cream.
- It’s best to use fresh dried dill. It should still be green. If it’s been in your spice pantry for more than 6 months and is more brown then green, it may be time to buy more.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This makes a great gift in a jar!
- I use equal parts dried minced onion and dill. For 1 cup dried minced onion and 1 cup dill weed, add 1/3 cup parsley and 1/3 cup Beau Monde or garlic salt.
- Mix together and place in jars.
- Attach a label that reads “Dill Dip Mix: To prepare add 3 tablespoons of the dry mix to 1 cup mayonnaise and 1 cup sour cream. Mix together and refrigerate for at least an hour before serving. Serve with fresh veggies for dipping.”