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