Friday, June 29, 2007

Sweet Dilly Dip!

Today we had a wonderful family for a morning play date and lunch. At the last minute I made my Dilly Dip to accompany the veggie platter and plain potato chips! It was a big hit, so I thought I would share it here. I used herbs that I have dried from my herb garden and onions that I have dehydrated, but grocery store jars work just as well and are what I use when I run out of my own!

Sweet Dilly Dip

16 ounces of regular sour cream (we really like Horizon organic sour cream)

1/2 tsp. sea salt

1 scant tablespoon brown sugar

1/2 tsp. dried parsley

1 tsp. dried chopped onions

1 tsp. dried dill weed

1 tsp. dried chives

1/8 tsp. garlic powder

Stir to combine. Refrigerate at least two hours before serving, or overnight for fuller flavor.

It also makes a great marinade for chicken for grilling, and in a pinch works as salad dressing. It keeps about 1 week, but will need to be stirred well before serving.

Image from Antique Clipart


  1. Hello! Thanks for your comment on my site! Your place on-line is lovely! :)

    And I'm going to print off this dill dip. Thank you so much!

  2. Hi Holly, thanks for dropping by!


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