Dill Dip II

Dill Dip II

24 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    8 h
Recipe by  SUE HOGAN

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

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Adjust Servings

Original recipe yields 2 cups



  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)

Rate This Recipe


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



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!



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.

More Reviews

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Amount Per Serving (14 total)

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

Based on a 2,000 calorie diet



previous recipe:

Vegetable Dill Dip


next recipe:

Saint Paddy's Dill Dip