Prep 10 mins
Cook 0 mins
An elderly lady in my community used to make this dip at all the community social gatherings. It was great! It makes a good party food and is perfect for snacking. It goes well with chips or with fresh raw veggies (celery, carrots, cucumbers, broccoli, etc).
- 3⁄4 cup mayonnaise
- 3⁄4 cup sour cream
- 1 teaspoon dried dill weed
- 1 teaspoon dried onion flakes
- 1 teaspoon seasoning salt
- Mix all ingredients together.
- Refrigerate several hours before serving with such things as chips, cucumber slices, carrot sticks, celery, cauliflower, and broccoli.
Great dip! I doubled the recipe because I was taking it to school and everyone enjoyed it. I will cut down the seasoning salt next time or use a salt-free seasoning like the other reviewers did. Served with carrots, cucumbers, celery and mushroom. Thanks for sharing! ***Made for Fall PAC 2011***
Cut this down (since I was making other apps for our game) and used salt-free garlic & herb seasoning like flower7 did. Very delicious...one of the first things to disappear. Next time I think I will use fresh onion just to try (maybe finely slivered green onions). I did top it with a few finely chopped green onions for some color. Made for Fall Pick A Chef. Thank you for posting.
I was afraid the seasoning salt would make this too salty so I used salt-free garlic & herb seasoning. Otherwise followed the recipe, reducing everything slightly since I only had about 1/3 cup sour cream. Served with mini bell peppers, carrots, and potato chips. Thanks for sharing!