Dill Dip

This is my mom’s recipe. It really isn’t anything special unless it’s refrigerated at least overnight. But then? Oh yeah. Far, far superior to store-bought dill dip.


  • 1 cup sour cream
  • 1 cup Hellmann’s mayonnaise (I always think it’s silly when recipes use brand names, but it does seem to matter)
  • 1 1/2 teaspoons parsley flakes
  • 1 1/2 teaspoons minced onion flakes
  • 1 1/2 teaspoons dried dill weed
  • 1 1/2 teaspoons Lawry’s seasoning salt (again with the brand name)


  1. Mix all ingredients well.
  2. Refrigerate for at least an hour (overnight or so is better).


One Response

  1. I couldn’t get enough of this with cucumbers and green peppers last night. (The green peppers got enough of me though and took their revenge just before bedtime. Sigh.)

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