Ever since I can remember, my mom has made this amazing veggie dip for all the holiday parties. As I was sitting at her table one day, digging in to the post New Year’s party leftovers (Shhh, don’t tell, she’ll never know), I thought, hey, why do we only get this during the holidays?
So I asked for the recipe. And I’m sharing it with y’all because it’s just too delicious to keep to myself. Even Garrett likes it, and you know, toddlers aren’t usually known for loving veggies.
Garrett, Grape juice-stash and all, enjoying dill dip on a carrott At Grandma’s house
The next time I make this I plan to replace the sour cream with plain yogurt. I have yet to try making my own sour cream (I guess I should do that, huh!), but we make yogurt all the time with our goat milk, so that would be cheaper and healthier for us.
Okay, so I’ll quit babbling now and get on with the recipe!
1 tsp. Dill Weed
1 tsp Dried Parsley
1 tbs Grated Onion
1 C. Sour cream
1 cup Mayonnaise (Homemade is best!)
Mix all ingredients and chill overnight, or until ready to use (which is like, right away). That’s all there is to it!