Saint Paddy's Dill Dip

30 Reviews 2 Pics
Pat Simons
Recipe by  Pat Simons

“A fun dip for your favorite leprechauns or just friends! Serve with raw vegetables and/or crackers of your choice. You may use low fat or fat free mayonnaise and sour cream. (You can also use red bell pepper for Christmas or Valentine's Day) Enjoy!!”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours.
  2. To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.

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Reviews (30)

Rate This Recipe


This dip is great anytime - not just March 17 - keep the ingredients on hand and then whip it up when you need dip. It does need to chill for about 2 hours so the dry spices absorb moisture. The following changes will reduce the saltiness... use all sour cream (no mayo), omit the onion salt and MSG, increase the minced onion. See my photo for a fun way to organize veggies like an Irish Flag.



This recipe is just wonderful



I didn't use the MSG or the hot pepper sauce. It was a hit.

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Amount Per Serving (4 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 28 g
  • 43%
  • Carbs
  • 5.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 594 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Vegetable Dill Dip


next recipe:

Dried Beef Dip