This was my Mother’s go-to dip to make when I was little… preparing it whenever we had a bunch of relatives or guests coming over. It’s really so simple and delicious. Several hours of chilling allows the flavors to come out even more.
Curry- Dill Dip
Yield: 2 cups Prep Time: 15 minutes, plus some time for refrigeration
1 teaspoon dried dill weed
1 Tablespoon dried parsley
1/2 teaspoon celery salt
1/2 teaspoon onion powder
1 Tablespoon green onions
1 cup mayonnaise (reduced fat is okay)
1 cup sour cream (reduced fat is okay)
1 teaspoon curry powder
1. Mix all ingredients in medium-sized bowl and refrigerate for several hours.
2. Serve with raw vegetables.
*Mom always used dried herbs to make this dip. I've always wanted to try it using fresh herbs to see how it compares. If you try it, let me know!