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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dill Dip Recipe

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This recipe for Dill Dip is from THE PRIBYL FAMILY COOK BOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 16 oz sour cream
1 - 16 oz Hellman's Mayonnaise (Use Hellman's)
4 to 5 drops tabasco sauce
11/2 tsp dill weed
11/2 tsp garlic salt
11/2 tsp Accent seasoning
11/2 tsp parsley flakes
11/2 tsp Beau Monde
11/2 tsp minced onion
Directions:
Directions:
Mix all ingredients and store in refrigerator until ready to serve. I have found that it works best and tastes better if you mix at least 1 hour before serving. It even works better to make the night before! This dip is great on chips and veggies. It reminds me of my uncle Chester Hartley's "Green Dip" that he used to make whenever we visited. He added a couple drops of green food coloring, and sometimes I do too. Chester Hartley would be my Mom Marge Pribyl's older brother.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
5 minutes

 

 

 

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