Recipe by dkennedy
"My mother gave me this recipe, and told me never to share it, but I think everyone should enjoy it. This dip is definitely better if you make it one day ahead. It can be easily halved, because it makes so much!"
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dried dill weed
1 1/2 tablespoons
The only thing I would change in this recipe would be the amount of seasoning salt, it was too much. Perhaps there was a mistake in quantity? I feel that 1.5 teaspoons of seasoning salt would be sufficient. Also, I agree that it does tend to taste better after sitting in the fridge overnight. Our family will continue to use this recipe!!
Pretty good! Made waaay too much, next time I will halve it, but it was a tasty alternative to store-bought ranch
If you love simple things, this is for you. I put this dip in a loaf of fresh round bread & then serve it with breads, veggies & chips!
This dip was great, served it to company and they loved it! Definately make it the night before, as suggested to enhance the flavor. It didn't taste right when I first mixed the ingredients together, but 24hrs later, it was excellent.
This is a very good dip, but I definitely suggest cutting the season salt in half and go from there. It was way too salty.
Good, basic and reliable vegetable dip. Nothing weird or exotic here, therefore there's nothing not to like. I backed off on the onion quite a bit and used fresh rather than dried parsley.
This dip was SO easy! I really enjoyed how fast it was to make and how few ingredients it required. I'll definitely make this all the time!
I forgot to pick up a dip mix at the store, so I looked for a recipe from scratch and I found this one. I will never use a dip mix from the grocery store again! This was great! I think I might use it for little Christmas handouts next year - just the dry ingredients with a recipe gift tag.THANKS!
* Percent Daily Values are based on a 2,000 calorie diet.
Dill Dip III
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 126
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