Beau Monde™  Dip

Beau Monde™ Dip

64 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    1 h 10 m
Tish Gidney
Recipe by  Tish Gidney

“Love this dip with ruffled potato chips. I have to triple this recipe for my family of 4 in order to make enough.”

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Adjust Servings

Original recipe yields 1.5 cups



  1. In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.

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Reviews (64)

Rate This Recipe
awesome in tummy

awesome in tummy

This is the same recipe that I got years ago from my mom only her's made more. She used 2c sour cream, 2c mayo, 1T parsley, 1T dried onion, 1T dill weed or seeds and 1T beau monde. Same ingredients, larger amount. It is really good as a dip for fresh veggies too! Thanks Tish!



This is a good, basic dip recipe that was so popular in the 70's it became horribly overused and unimaginative. Everybody seemed to bring it to every gathering. All these years later, however, it's kind of nice to see it back.



I too have served this dip at every Christmas, also adding chipped ham or chipped beef, and serving in a round rye bowl and breaking the remainder of rye and also pumpernickle. First time I ever made it I mistakenly used miracle whip (ouch) you must use real mayo for this recipe, and if you do not like dill, cut it out completely. Either way this is a traditional recipe in my family. Note: to fill a round rye or round pumpernickle bread bowl, you deff need to double the recipe. I place the bread bowl center of large platter and surround with Dark pumpernickle and light rye broken bread chunks.

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Amount Per Serving (12 total)

  • Calories
  • 130 cal
  • 7%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet



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Vegetable Dill Dip


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Mom's Dill Dip