Dill Dip II

Dill Dip II

24
SUE HOGAN 0

"Great as a dip with chips, vegetables, on crackers, on fish, on baked potatoes - anything except brownies."

Ingredients 8 h {{adjustedServings}} servings 149 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a medium bowl, combine sour cream, mayonnaise, monosodium glutamate, seasoning salt, parsley and dill. Cover and refrigerate overnight.
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Reviews 24

  1. 27 Ratings

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Lisa
1/25/2004

A little too much mayo in it for my tastes. People at my party seemed to like it.

2NICOLE
1/25/2004

This dip was a snap to make and was well received by my guests! I didn't use the monosodium glutamate...instead I just used a little more of the spices called for. We served it with carrots as well as tortilla chips and it went well with both. A really nice, versatile dip!

JKTHOM401
1/25/2004

It is the little black dress of Dip recipes....you can never go wrong with it. I have made it more times than I can count and it is always a hit. It is milder in flavor if eaten the same day. Flavor intensifies overnight. Everyone, even kids, like it. I have substituted lower fat ingredients successfully, too.