Sunday, October 28, 2018

Dill Dip for Veggies

I already have a dill dip on my blog (one of the first recipes I ever shared!), but it calls for Beau Monde seasoning, which I did not have.  Instead, I found this recipe on the blog Rachel Cooks and had it all stirred up in just a couple of minutes.  My version uses sour cream instead of Greek yogurt because it's what I had, and I used different amounts of most of the seasonings so it would suit our tastes.  I also added a little apple cider vinegar to give it a bit of a tang.  The sour cream I used was organic and for some reason it's not as sour as regular sour cream, so you may want to taste the dip before adding the vinegar, or just add 1 tsp to start with.  Lemon juice would be fantastic as well, but I had just made Lemon Chive Dip the week before and wanted something different. 
This dip tasted good, but average when I put it in the fridge.  After it spent a few hours in there, though, the flavor was completely transformed into something out of this world amazing.  I won't even bother with the Dilly Dip recipe anymore because this one is so incredibly good.  The vinegar thins it a little bit so it would work great as a salad dressing, too. 
Dill Dip for Veggies
1 C sour cream
1/4 C mayo
2 tsp dried dill
1 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 tsp apple cider vinegar
Mix together all ingredients in a bowl.  Refrigerate for several hours before serving so the flavors can marry.
Yield: 1 1/4 cup

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