The combination of mayonnaise and sour cream gives this dip a very creamy texture.
I used fresh parsley, but dried dill. I had tons of dill that I dried from the summer. Unfortunately, my new dill plant wasn’t quite ready to be harvested.
I don’t think this changed too much. The dill bloomed nicely during the chilling process.
This dip was absolutely amazing! It was truly great. What little there was left, we saved.
DILL DIP
2/3 Cup Mayonnaise
2/3 Cup Sour Cream
1 Tablespoon Dried Minced Onion
1 Tablespoon Chopped Parsley
1 Tablespoon Chopped Dill
Salt To Taste
Mix all ingredients, cover and let stand in the refrigerator for at least 3 hours. Serve with raw veggies.
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