November 19, 2010 by Flora Dawn
Today I am posting a great dill dip, perfect for eating with raw veggies and crackers (our favorite gluten free crackers are Crunchmaster brand, available in my area at both Safeway and Costco!).
The ingredient list for this dip is short and most likely things you have in your kitchen already. I use low fat/fat free mayo and sour cream, but if you aren’t counting any calories, the full-fat kind is fine. The onions are grated, which is a bit odd, as onions are typically chopped; but do grate them, as they are much less noticeable to the picky eaters/onion haters…aka children.
This dip is super easy to make and tastes great, yet is bit different than the usual ranch or onion dip typically served. It has lots of flavor, but isn’t too grown-up tasting for the kids, making it a great choice for an appetizer or snack during the holidays. However, it tastes significantly better after it has chilled in the refrigerator for several hours or overnight, so it is definitely a make ahead type of dish.
Easy Dill Dip
1 tablespoon=3 tsp; so if you don’t have a 1/2 TB measuring spoon, you can just measure 1 1/2 tsp.
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 TB dried parsley
- 1 1/2 TB grated onion
- 1 1/2 TB dried dill weed
- 3/4 tsp seasoning salt (I use McCormick brand)
- In a medium bowl, combine all ingredients and stir until well combined. Cover and refrigerate for at least several hours, preferably overnight.