Dill Dip

Dill Dip

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 or garlic salt

Mix all ingredients well. Refrigerate at least an hour 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 3 tablespoons of the dry mix to 1 cup mayo and 1 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.

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.”

Rating: 5
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