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Amy’s Dill Dip
1 cup mayonnaise
1 cup sour cream
1 tablespoon dried minced onion
1 tablespoon dried dill weed
1 teaspoon dried parsley flakes
1 teaspoon Beau Monde seasoning or garlic salt
Mix all ingredients well. Refrigerate at least an hour before serving. Serve with lots of raw vegetables for dipping. It’s also great served with chunks of my Beer Bread. Keeps in the fridge for about a week
You can mix the dry ingredients together and keep them in a jar for several months. I usually double or triple the batch of dry ingredients. That way you can whip up the dip in minutes. Just add 3 tablespoons of the dry mix to 1 cup mayo and 1 sour cream. You can use light mayo and light sour cream if you like. You can also use plain Greek yogurt instead of sour cream.
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