DILL DIP for Veggies | Grandma’s Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt has similar tanginess and texture

dill pickles

🥗Healthier: reduced-sodium pickles

💰Cheaper: homemade pickles

Homemade pickles can be more economical and customizable

green onions

🥗Healthier: chives

💰Cheaper: yellow onion

Chives provide a similar flavor with fewer calories

Start with 2 cups (1 pound) of sour cream in a glass measuring cup.

Add 1/2 to 3/4 cups of mayonnaise, starting with 1/2 cup.

Measure out 1.5 teaspoons of dried onion flakes and add to the mixture.

Add 1.5 teaspoons of Lawry's seasoned salt to the bowl.

Add 1.5 teaspoons of dill weed.

Gently mix all the ingredients together, ensuring not to make a mess.

Check around the sides and underneath to make sure all spices are mixed in well.

Taste the dip with a raw vegetable to note the flavor before refrigerating.

Transfer the dip back into the sour cream container or another storage container.

Refrigerate the dip overnight for the flavors to marinate.

The next day, taste test the dip with raw vegetables like carrots and cucumbers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens