photo by Bonnie G #2
- Ready In:
- 1 cup sour cream
- 1⁄2 cup mayonnaise
- 1 tablespoon dill weed
- 1 tablespoon parsley flakes
- 1 tablespoon instant minced onion
- 1⁄2 teaspoon celery seed
- 1⁄8 teaspoon garlic powder
- 1⁄4 teaspoon seasoning salt
- Combine all ingredients. Refrigerate several hours or overnight.
- Serve with crackers or fresh vegetables.
Questions & Replies
Got a question? Share it with the community!
Practically identical to my dip except in place of 1/2 cup mayonnaise; I use a mixture of mayo and cottage cheese. Mixing it in a blender or with an immersion blender before adding the rest of the ingredients to make it smooth. I do not use seasoning salt but do use a dash of either kosher salt or sea salt.
Thanks Smiles for a great recipe. Went together so easy and the flavors are to die for. I even put in a little extra dill as we love it. Made it as part of a 3 part tapa serving for our Labor Day picnic and it was wonderful, served with fresh bell peppers, Jicama and crackers - yum. The other 2 recipes were recipe #228812 and recipe #53594 all great and looked so pretty together.
This was a good dip recipe that I will make again. However, I though the mayo taste was too strong. I ended up adding alot more seasonings to cover up the overpowering mayo. I did double the recipe also which was good. Next time I make this I will only use a 1/4 C of mayo and probably double the amount of dill weed since I love dill. Thanks.
see 1 more reviews
RECIPE SUBMITTED BY
Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog. I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads. I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.