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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dill Dip Recipe

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This recipe for Dill Dip is from Cooking from Our Hearts, 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 C. (8 oz.) reduced fat sour cream
1 C. fat-free mayonnaise
1 T. chopped onion (I like onion so I use ¼ medium onion)
1 T. minced fresh parsley (I use 1 well rounded T. dried, rub
between your hands to break it up)
1 T. dill weed (I like a generous tablespoon)
¾ tsp. seasoned salt
Directions:
Directions:
Mix thoroughly and chill 2 -3 hours before serving. Keeps very well.

1 Serving (2 T. dip without veggies) 32 calories, 2 g fat (1 g saturated fat), 7 mg. cholesterol, 175 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.
Diabetic exchange: ½ starch
Personal Notes:
Personal Notes:
This is from the Taste of Home’s Light and Tasty Annual Recipes 2005. I use it year round with a variety of fresh vegetables. It’s also great with Veggie Straws, Pita Chips, etc. I’ve played around with the mayo and sour cream combos and find that I like the B. F. olive oil (which makes me feel slightly virtuous) and fat free sour cream. I’ve also used the B.F. light mayo. Don’t use fat-free for both, it’s too thin. Julie Film

 

 

 

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