There is no one other dip in the world that is more reminiscent of my childhood than my grandma’s homemade dill dip. It is something that I have been eating for as long as I have been eating solid foods and I still never get sick of it. I may even proclaim myself to be a dill dip addict. I partly blame my grandma for my dill dip obsession as every day after school when I was younger, I could count on my grandma to have a small bowl of dill dip with carrots to enjoy as a snack. A snack I had grown to look forward to enjoying every day I got home from school.
Every party, holiday, and get together would not be complete without the attendance of dill dip. I know it might seem crazy that a seemingly basic sounding dip is as amazing as I am professing it to be, but I have dozens of family and friends that can back up my claims. There has not been one single person that has tried it and not loved it!
By this point I would be remiss if I didn’t explain what dill dip actually is. Dill dip is just as it sounds, a creamy dip with the main flavor coming from dill. This dip hits all the marks, it is creamy, herbaceous and tangy. It’s perfect to dip veggies, crackers, chips, pretzels, or anything savory in. Even though I call it a dip it can absolutely be used as a salad dressing and I have so a few times before.
Apart from it tasting delicious, it is super easy to make! There have been many times when I haven’t had the decade old recipe card from my grandma around but since it doesn’t contain a million ingredients it has been one that’s easy to remember.
1 1/3 Cups Sour Cream (If you are dairy free, I suggest using Kite Hill plain unsweetened Greek style yogurt)
1 1/3 Cups Mayonnaise
2 Tbsp Parsley
2 Tbsp Dried Minced Onion
1 Tbsp + 1 Tsp Dried Dill
1 Tbsp Accent
1 Tsp Seasoned Salt
1 Tbsp Worcestershire Sauce
8 to 10 Drops Tobasco