Dill Dip II

24 Reviews

Prep: 10 min
Ready In: 8 hr

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

Ingredients

1 cup sour cream
1 cup mayonnaise
1 teaspoon monosodium glutamate (MSG)
1 teaspoon seasoning salt
1 teaspoon dried parsley
1 1/4 teaspoons dried dill weed

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Metric US

Original recipe yields 2 cups

Directions

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

Nutrition

Amount Per Serving (14 total)

Calories
149 cal
7%

Fat
15.9 g
25%

Carbs
1.3 g
< 1%

Based on a 2,000 calorie diet

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Reviews (24)

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Lisa

Jan. 25, 2004

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

2NICOLE

Jan. 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 ..." See moreas tortilla chips and it went well with both. A really nice, versatile dip!"

JKTHOM401

Jan. 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 ..." See moreintensifies overnight. Everyone, even kids, like it. I have substituted lower fat ingredients successfully, too."

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