From our garden to your table
When we got married this past August, one of the main things we asked for from our family was recipes. Our goal was to collect dishes from both sides of our big, loud, loving family and eventually create a family cookbook. This blog is a step in the direction of that dream.
We now have a growing collection of recipe cards to sift through on our cooking adventures, and for Easter dinner, we decided to make Grandma’s Dill Dip.
Personally, I’ve always associated dill with spring and summer—fresh salads, crisp homemade dill pickles, and my dad’s tzatziki sauce (a summer staple in our house). So this dip felt like the perfect addition to a family dinner celebrating the change of seasons.
A note on preparation: We made the dip exactly as written the first time, but it ended up feeling a bit mayonnaise-heavy for our tastes. So we adjusted the recipe to better suit us. We’re including both the original recipe and our version, because we know some of you might prefer the mayo-forward classic, while others may enjoy our lighter take. Either way, you’ve got options!
Dill Dip
Ingredients
- ⅔ cup of mayo
- ⅔ cup of sour cream
- 1 tbsp chopped green onions
- 1 tbsp of parsley
- 1 tsp Dill
- 1 tsp Beau Monde If you don't have this spice in your cupboard you can substitute celery seed, minced onion and garlic powder in equal parts.
- 1/2 cup Fresh squeezed lemon juice Optional
Instructions
- Grab a medium bowl: Add the mayonnaise and sour cream.⅔ cup of sour cream, ⅔ cup of mayo
- Mix in the herbs and seasoning: Stir in the green onions, parsley, dill, and Beau Monde. Adjusted Recipe Note: We added in about 4 tsp of dill instead of 1. We also added about a 1/2 a cup of lemon juice to give it a bit of zing.1 tbsp chopped green onions, 1 tbsp of parsley, 1 tsp Dill
- Blend it all together: Mix everything until smooth and well combined.
- Chill in refrigerator before serving.
Leave a Reply