Dill Dip II24 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
Original recipe yields 2 cups
- In a medium bowl, combine sour cream, mayonnaise, monosodium glutamate, seasoning salt, parsley and dill. Cover and refrigerate overnight.
Amount Per Serving (14 total)
- 149 cal
- 15.9 g
- 1.3 g
- < 1%
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"A little too much mayo in it for my tastes. People at my party seemed to like it...." See more"
"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!"
"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."
Vegetable Dill Dip
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