Dill Dip for Veggies
- Ready In:
- 5mins
- Ingredients:
- 10
- Serves:
ingredients
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 1⁄2 - 1 cup buttermilk
- 1 teaspoon parsley flakes
- 1 teaspoon dill weed
- 1 teaspoon dill seed
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon beau monde seasoning
- 1 tablespoon instant minced onion or 1 tablespoon onion powder
- 1 dash Worcestershire sauce
directions
- Mix all well and chill OVERNIGHT to let flavors mingle.
- Serve with sliced veggies - anything in your garden!
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Reviews
- 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!!
RECIPE SUBMITTED BY
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers
