Prep 15 mins
Cook 0 mins
This is the best dip recipe I have tasted. Linda made it for us during one of our visits. The bowl needed to be refilled, so I got the container out of the refrigerator, took off the lid, and dumped it upside down onto the floor. Oh my gosh! What a mess, boy was I embassassed! We quickly scooped it up (being careful not to touch the floor) and put it back in the bowl. Dill weed is very expensive, about $65 a pound. Now I save and dry it for both my sister-in-law and me.
- 1 pint mayonnaise (Helman's)
- 1 pint sour cream
- 3 tablespoons parsley (fresh and minced)
- 3 tablespoons onions (grated)
- 3 tablespoons dill weed
- 1 1⁄2 teaspoons seasoning salt
- Blend all ingredients together.
- Chill before serving.
This dip is so good. I made this for my daughters after the wedding reception late night snack attack party, I doubled it and not a teaspoon was left, a lot of people wanted to know where the dip came from they loved it so much. Thanks for the simple and delicious recipe.
First of all, I loved your intro to this recipe! Secondly, having tasted this dill dip, I would have eaten it off the floor too! I made a half batch of the dip and put out a tray of veggies which three kids polished off in about 10 minutes. I have made a second tray for us to enjoy with dinner. Gotta love it when the kids eat those veggies! Thx for sharing this excellent recipe Barbara!
FALL PAC 2008: I am a sucker for dill dip and veggies and this dip did not disappoint!! Delicious!