Dill Dip Recipe

We don’t add too much else - just the dill - but two kinds makes for a different, clean taste.

Dips are always best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold.

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Ingredients

1 cup (8 oz) mayonnaise
2 cups sour (16 oz) cream
1 cup cream (8 oz) cheese
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons of dried dill weed
1/4 bunch of fresh dill

Directions

Chop the fresh dill very fine, totally small. We like to cut with a knife, but use the processor if you like. Save some of the nice looking pieces for a garnish.

Combine the ingredients, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.

Before serving, stir the dip in the bowl, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color. Use those pieces of fresh dill.

Our favorite is to serve an onion bread for dipping. And, there are some wonderful onion crackers we use, if you can find some.

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