Ingredients
Dip Ingredients
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 ½ teaspoons dried parsley flakes
- 1 teaspoon dried minced onion
- ¾ teaspoon dried dill weed (or about 2 to 3 teaspoons fresh dill, minced)
- ¼ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- 1 to 2 teaspoons fresh lemon juice
- Freshly ground black pepper, to taste
Vegetables for Serving
- Assorted fresh vegetables such as carrots, celery, broccoli florets, cauliflower florets, snap peas, radishes, cherry tomatoes, etc.
Instructions
- Prepare Vegetables: Choose an assortment of fresh vegetables that are visually appealing and wash them thoroughly. Cut into bite-sized pieces suitable for dipping.
- Mix Dip Ingredients: In a small bowl, combine sour cream, mayonnaise, dried parsley flakes, dried minced onion, dried dill weed, seasoned salt, garlic powder, fresh lemon juice, and freshly ground black pepper. Stir until smooth and well blended.
- Chill the Dip: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This resting time allows the dried onion to soften and the flavors to meld together for a richer taste.
- Adjust Seasoning: Before serving, stir the dip well. Taste and adjust seasoning, adding additional lemon juice, salt, or black pepper if needed to suit your preference.
- Serve: Serve the chilled dip alongside the prepared fresh vegetables for dipping.
Notes
- Using fresh dill instead of dried will give a brighter flavor; use about 2 to 3 teaspoons fresh minced dill as a substitute.
- The dip can be made a day ahead to deepen the flavor.
- For a lighter version, substitute the sour cream and mayonnaise with low-fat or Greek yogurt.
- Seasoned salt can be replaced with a combination of salt and a pinch of smoked paprika for a different taste profile.
- Ensure vegetables are crunchy and fresh for the best dipping experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: American
