I can feel a few of you flinch from across the miles–Dill? Dill is pungent–it will knock your socks off!
Dill, carefully controlled, can be marvelous in a sour cream and real mayo dip. It was one of those easy dishes to teach a child, and one of two dips* my mother always tossed together for a quick party.
Here’s the basic recipe for the Dill Vegetable Dip. Do not approximate–extra herbs can change the balance, and Beau Monde is a mix. Extra mayo makes it smoother and oilier, so we stuck to 12 oz of sour cream to 8 oz. of mayo.
1 1/2 cups (12 oz.) real sour cream
1 cup (8 oz.) Hellman’s Real Mayonnaise**
2 Tbsp. minced dry onion***
2 Tbsp. dry shredded parsley
2 tsp. dried dill weed
2 tsp. Spice Islands Beau Monde seasoning
First swirl your sour cream and mayo together. Then sprinkle in your dried ingredients as you stir. I add them one at a time and mix by hand to get thorough blending.
Don’t taste it yet! The minced dry onion will be crunchy and the dip will have little flavor. Place in a container with a lid and refrigerate at least an hour–several hours is better. When you retrieve the dip you will have an awesome accompaniment to raw vegetables, plain corn chips and potato chips, and even baked potatoes.
Do you have a comfort dip you share far and wide?
* (The second dip was using Lipton dried French Onion soup with sour cream. I can’t have that anymore–wheat gluten, yeast, and sulfites in the mix–but I have even dreamed of that one!)
** There are many wonderful regional mayos you could use–or make your own. But I don’t recommend a sandwich spread for this particular recipe. You need the sour cream-mayo mix.
***We’ve done the conversion and used dried onion powder instead of minced, so that can be done. But fresh anything gives you a very different dip.