Meatless Monday: The perfect 3-step dill dip for your next party
Naturally, that meant my grandma was going to make her homemade dill dip for everyone to enjoy with their chips.
My grandparents both grew up during the Great Depression, so that meant my grandma’s dill dip was often stored in the fridge in reused containers of all shapes and sizes.
Five or six of us would sit as a group around the kitchen table and talk; my grandpa always sat at the head with a stern look on his face, and I sat in a folding chair tucked between two other folks.
Inevitably, my grandpa would make a childish deadpan joke, which would quickly be followed up by an “Oh, Robert!” from my grandma. His smile and enthusiastic laugh filled the entire room.
I hope this dill dip recipe can create wonderful memories for you, too!
It’s simple to make, and doesn’t require a lot of ingredients. Because of the way that these ingredients are sold, I recommend doubling the the ingredients and making two batches. You can either eat it all yourself or take some to friends, family or a neighbor!
You start by peeling a sweet onion and chopping it into small pieces.
Then, go ahead and add sour cream, mayonnaise, parsley flakes, dill weed and season salt to your small bowl or Tupperware container and mix it all together.
Once it’s mixed, stick it in the fridge for at least an hour and then dip away!
Total time: 5 to 10 minutes (depends on how fast you chop onions…)
Serving size: One 12-ounce container
- 3 tablespoons fresh sweet onion, chopped
- 6 ounces sour cream
- 6 ounces Hellman’s mayonnaise
- 3 teaspoons parsley flakes
- 1 teaspoon dill weed
- 1 teaspoon Lawry’s seasoned salt
- Peel and chop the onion.
- In a small bowl, combine all ingredients and mix well.
- For the best flavor, chill for an hour or more before serving.