Party Food: Dill Dip

Party Recipe 2: Dill Dip

Last week, I wrote about how I had two potlucks to attend so on top of our regular meal prep I needed to find some yummy and shareable dishes (the other was stuffed mushrooms.)

This second event was a baby shower for a co-worker, held during a workday lunch, so I needed something I could stow in the fridge all morning and not worry about reheating. We’d also been having unseasonably warm weather so even though I think of dill as a summer ingredient, I was in the mood for something fresh. The mother-to-be also said she wanted something cool, so that was reason enough!

I checked with my mom because it had been years since I’d made it, and she had originally shown me how to make the dip. I found out it actually came from my grandmother (this seems to be a theme with me lately) and might have been originally called Dilly Dip. It was too salty the way it was written, so we’ve cut back the salt to half the original recipe.

Aren’t those spices pretty? I’d prefer to use fresh dill and onion but since I’m making this out of season dried was what I had on hand.

Ingredients:

  • 1 cup mayonnaise (I used Light Duke‘s because this is the southeast, y’all.)
  • 1 cup sour cream
  • 2 tablespoons dried dill
  • 2 tablespoons dried minced onion
  • 1/2 tsp seasoned salt (I used Lawry’s because that’s what the original recipe called for)
  • 1/2 teaspoon garlic powder
  • about 1 teaspoon of lemon zest

Put all the ingredients in a bowl and mix until combined. Cover and chill at least two hours to allow flavors to combine (As I mentioned, this is a great make-ahead dish: I let mine sit overnight in the fridge.) So easy!

I served it with store-bought sea salt pita chips, but homemade pita chips or sliced veggies are also delicious. Unfortunately, I made this at 10 p.m. when I got home from class (#yaygraduateschool) so I didn’t have the energy to make pita chips myself. Girl’s gotta sleep.

A note on ingredients: The original recipe called for 1 teaspoon of seasoned salt, but that seemed too salty. It’s a matter of taste, so adjust as you see fit. The original recipe also doesn’t call for lemon zest, but I was in the mood for a little zing. The good thing about this recipe is you can really play with the spices and adjust rather easily according to your taste.

Have a great week, RWC!

Since I was making it for a crowd, I doubled the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *