recipes and talk about:
natural foods
whole grains
local foods
the heirloom garden

the best dill dip evar

the best dill dip evar

Oh my. The garden asplode. Zucchini, broccoli, carrots, green beans, broccoli. And the broccoli isn’t sporting those horribly invisible green worms yet. I think.

There’s still lettuce and peas, though that’s ending now that hot temps have arrived, and cucumbers coming along, and some poblanos that are looking mighty big, and swiss chard with leaves 2 feet long, I kid you not.

fresh dill, about to get snipped to a zillion little pieces

Not to mention dill.

Rather than dump it in, I sprinkled it in JUST FOR YOU

I haven’t felt much like cooking the veggies yet, so I mixed up this dill dip that I love. Did I mention there’s dill in the garden too? Oh, I did. Guess what, it’s a perennial if you let it be so. Well, it’ll die away completely in the fall. But it’ll drop a zillion seeds, all of which will come right on up the next spring. So now there’s a loosely-defined “dill section” in the garden. Get some dill seed or plants for yourself, and you too can effortlessly have fresh dill from spring to fall, every year.

ha ha, she said “dip”

now it's time to stir the whole dill dip shebang together!

This dill dip is polite, yet ruthlessly efficient at what it does — delicately seasoned with a bit of parsley and a touch of seasoned salt and onion warming the background, it’s a dip where the freshness of dill dominates. I just consumed 1 large zucchini, 2 small carrots, and a good number of broccoli florets thanks to this dip. Go veggies!

the best dill dip evar

Of course this is best with fresh dill and parsley, but you can use dried in a pinch. Use 1-1/2 tablespoons dried dill, and for parsley use 1/2 a tablespoon.

prep: 10 minutes
to table: 40 minutes (let it chill, the longer the better)
servings: 16

    1 cup sour cream
    1 cup mayonnaise
    1-1/2 tablespoons minced onion
    1 teaspoon seasoned salt
    1-1/2 tablespoons fresh flat-leaf parsley, chopped finely
    4-1/2 tablespoons fresh dill, chopped finely

In a medium bowl, stir together the sour cream, mayonnaise, onion, seasoned salt, parsley, and dill. Mix well. Chill at least 30 minutes to allow flavors to mingle.

Nutrition information per serving: 91 calories; 8g fat; 10mg cholesterol; 228mg sodium; 4.7g carbohydrate; 0g fiber; 1g sugars; 0.8g protein; 4% vitamin A; 2% vitamin C; 3% calcium; 3% iron

Related Posts with Thumbnails

post comments feed subscribe to comments

your comments

  1. Diana says:

    Your dill dip looks fabulous. I’ve never been a huge fan of dill, but I’m going to try this!! Your garden sounds like it’s doing great, I’d love to see pics ;)

    Besos Fuerte!

  2. Damjana says:

    Great idea! I’m going to ‘lighten it up’ by using yoghurt instead of mayo+sour cream.
    Thanks for sharing the recipe!

  3. Ashley says:

    Just made your dip. I replaced the onion with garlic powder . Delicious!

    • Amy says:

      Yum. That’s a good idea, too. Every other thing in the dip is just “toss it in,” but whenever I get to the onion part I groan and haul out the chopper. With garlic powder (hmm, or onion powder), wouldn’t have to do that!

  4. Crafty says:

    Hmmmm. I see you’re from Michigan…you haven’t by any chance ever been to a Bilbo’s restaurant? This recipe looks suspiciously like their “Creamy Dill Dip,” which you can get with their “Stix.”

  5. Dana says:

    I loved this recipe. I made it for Super Bowl Sunday, and I used fresh flat leaf parsley and onions with dried dill. I wasn’t sure what “seasoned salt” meant so I just used regular salt and a little tobasco. I chopped the onion and parsley in the new Cuisinart Mini-Prep food processor my kids bought for my on Christmas. Once they were chopped fine I added 1 1/2 TBL dried dill, and then the sour cream, mayonnaise, and hot sauce and blended it all up. I used lowfat mayo and lowfat sour cream. Not only will you not miss the fat, it actually makes the consistency a little better because the dip is less “stiff.” It took me about 5 minutes total and the dip lived up to the recipe’s name!

  6. Jennifer says:

    Hey there! I was looking for a recipe for Bilbo’s Dill Dip, and came across your site. I see you asked where Bilbo’s is located, so I thought I would let you know that they are located in Kalamazoo. I believe that they have two locations there. They used to have one in East Lansing when I was at Michigan State, but it has since closed. Dill Dip with Hobbit Stix is sooooo good! I want to be able to recreate it at home.

  7. [...] but I am more of a sour cream gal myself when it comes to these fried treats. I’ll make this dill dip to accompany my fritters and any other veggies I still [...]

leave a reply

Allowed tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>