Search thousands of recipes reviewed by home cooks like you.

Dill Dip II

Dill Dip II

  • Prep

  • Ready In

SUE HOGAN

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

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

Directions

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

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lisa
15
1/25/2004

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

2NICOLE
15
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
12
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.