Dill Veggie Dip

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.

Gravel & Dine

Dill Veggie Dip

Instead of buying veggies dip - make your own with ingredients you probably already have in your fridge and pantry. It goes great on veggies or try it on a baked potato.

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Course: Appetizers

Ingredients Method

Ingredients

  

• 1 c sour cream
• 1 c mayo
• 1 t dill weed
• 1 T parsley flakes
• 1 t dry onions
• ½ t garlic salt or to taste

Method

 

1. Mix all ingredients together. Refrigerate for about 3 hours before serving. Serve with a fresh veggie tray or use to as a potato topper.