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Dill Dip
I grew up eating a version of this dip made with only dried dill weed, and though it tasted pretty good, I like the addition of some fresh dill and a little parsley as well. The dip needs to hang out in the fridge for a couple hours for the flavors to blend, so this is an ideal recipe to make ahead for a party. Serve alongside some Long Island Iced Tea for an impressive party spread.
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Ingredients
number of servings
1
- 1 Cup mayonnaise
- 1 Cup sour cream
- 2 tablespoon finely chopped italian parsley leaves
- 1 tablespoon dried dill weed
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped shallot
- 1 teaspoon white wine vinegar
- 3⁄4 teaspoon kosher salt plus more as needed
- 1⁄2 teaspoon freshly ground black pepper plus more as needed
- crackers crostini carrot sticks celery sticks or thick cut potato chips for serving
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Directions
130 min.
1. Step
Mix all the measured ingredients together in a medium bowl until combined. Cover with plastic wrap and refrigerate until the flavors have mingled and the dip is chilled, at least 2 hours.
2. Step
Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.
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