Creamy Dill Vegetable Dip
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A creamy dip made from a homemade dried dill, onion and parsley blend whisked into mayonnaise and sour cream. Chill it so the herbs soften before serving with raw veggies.
Ingredients
Dry mix
- 1/2 cup dried dill
- 1/2 cup dried minced onion
- 1/2 cup dried parsley
- 1/3 cup Spice Islands Beau Monde seasoning
Dip
- 1 cup mayonnaise
- 1 cup sour cream
- 3 tablespoons Dill Vegetable Dip Mix
Equipment
- mixing bowl
- whisk
- airtight jar
Directions
- Put the dill, minced onion, parsley, and Beau Monde in a small glass bowl. Stir until evenly blended, then spoon into a clean airtight container.
- For dip, whisk the mayonnaise, sour cream, and dip mix together in a medium bowl until smooth.
- Chill until serving; allow at least 30 minutes so the dried onion and herbs can soften.
Notes
Dry mix: tightly sealed jar away from heat, light, and moisture, up to 1 year. Prepared dip: refrigerate at 40°F or below, use within 3 to 4 days, and don’t leave at room temperature more than 2 hours. For a looser dip, start with 2 tablespoons of mix instead of 3.
Nutrition
Serving: 32g | Calories: 96kcal | Carbohydrates: 21g | Protein: 5.2g | Fat: 0.9g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 55mg | Potassium: 781mg | Fiber: 4.5g | Sugar: 5.6g | Vitamin A: 821IU | Vitamin C: 24mg | Calcium: 318mg | Iron: 7.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 cups; the dry mix only; what you add to make it is not counted; dried dill counted as dried dill weed, dried minced onion counted as dehydrated onion. Brands and portions vary, so use it only as an approximation.
