Dill Dip III

Dill Dip III

201 Reviews 10 Pics
  • Prep

    5 m
  • Ready In

    8 h 5 m
dkennedy
Recipe by  dkennedy

“My mother gave me this recipe, and told me never to share it, but I think everyone should enjoy it. This dip is definitely better if you make it one day ahead. It can be easily halved, because it makes so much!”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

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Directions

  1. In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.

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Reviews (201)

Rate This Recipe
TANYA JOE
124

TANYA JOE

The only thing I would change in this recipe would be the amount of seasoning salt, it was too much. Perhaps there was a mistake in quantity? I feel that 1.5 teaspoons of seasoning salt would be sufficient. Also, I agree that it does tend to taste better after sitting in the fridge overnight. Our family will continue to use this recipe!!

STEPHANNIE
54

STEPHANNIE

If you love simple things, this is for you. I put this dip in a loaf of fresh round bread & then serve it with breads, veggies & chips!

LJM914
54

LJM914

This dip was great, served it to company and they loved it! Definately make it the night before, as suggested to enhance the flavor. It didn't taste right when I first mixed the ingredients together, but 24hrs later, it was excellent.

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 14 g
  • 21%
  • Carbs
  • 1.5 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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Vegetable Dill Dip

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