I got this recipe from my [at the time future] mother-in-law who learned to make it when her parents owned a small café in our hometown. It is a classic dill veggie dip that goes great on fresh veggies or if you’re like my husband makes a nice change on baked potatoes from the standard sour cream.
I made it this past weekend to bring on a hunting trip to North Dakota. If I provide veggie dip, it’s much easier to get the guys to eat their veggies.
Here’s what you need:
First add 1 cup of miracle whip (you can use mayo if you like – we’re a miracle whip family but mayo works just was well if you like it/have it in your fridge.) Then 1 cup of sour cream. Finally all the seasonings: dill weed, parsley flake, dry minced onions, and garlic salt. Feel free to add more or less of anything to your taste.
Stir everything together.
I like to let it chill for a couple hours before serving to let all the flavors get to know each other.
- 1 c sour cream
- 1 c mayo
- 1 T parsley flakes
- 1 t dry nions
- ½ t garlic salt or to taste
- Mix all ingredients together. Refrigerate for about 3 hours before serving. Serve with a fresh veggie tray or use to as a potato topper.