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Dill Dip III

Dill Dip III

  • Prep

    5 m
  • Ready In

    8 h 5 m
dkennedy

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 {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

TANYA JOE
126

TANYA JOE

1/25/2004

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

1/28/2004

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

1/25/2004

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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