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    You are in: Home / Recipes / Dill Dip for Veggies Recipe
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    Dill Dip for Veggies

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    • on June 13, 2008

      This is awesome stuff and you must give it a try! I didn't have dill seed, so used 2 teaspoons of dill weed. In place of the Worcestershire sauce, I used 1/2 teaspoon of Accent. I used the minced dried onion option and it gave it a really nice crunch. I also used 1/2 cup of buttermilk. I don't care much for reduced or non-fat sour cream or mayo, so it's a good way to reduce the fat and still retain the flavor and texture. It won't be quite as thick as something made with all sour cream, but is plenty thick and very flavorful. Pellerin, thank you for a wonderful recipe--it's a keeper. 1958 was a very good year. Happy 50th! Peace!!

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    Nutritional Facts for Dill Dip for Veggies

    Serving Size: 1 (48 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 155.1
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 3.4 g
    Cholesterol 14.5 mg
    Sodium 233.3 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 0.1 g
    Sugars 2.9 g
    Protein 1.3 g

    The following items or measurements are not included:

    beau monde seasoning


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