Reviewed: Apr. 15, 2009

I needed a made from scratch recipe that did not contain cream cheese and this worked perfect although I will reduce the salt the next time. Recipe makes a large batch so I halved it.

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MELMI

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Reviewed: Mar. 24, 2009

NOT VERY GOOD! Will not make again....

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JA

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

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Reviewed: Mar. 3, 2009

Add a can of corned beef and serve with bread toasts or crackers! The dill and corned beef blend is PERFECT for St Pats and really good. Or for those meat-eaters in your life. Use a hand mixer to blend in the beef so it's not chunky--canned corn beef ain't pretty.

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Emmy

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 1, 2009

It was a pretty good Dill Dip, would cut the seasoning salt down next time as so many others have suggested. Also you so need to wait at LEAST 24 hours before eating this dip.

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MistyM

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Feb. 23, 2009

followed recipe to the T and it turned out wonderful, used it for veggies and regular potato chips.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Feb. 17, 2009

I didn't add as much season salt as it says because I'm not a big salt eater. Made a day ahead and put it in the fridge to let the flavor of the dill come out. Served in a bread bowl and everyone loved it!!

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MCROGHAN

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

I lost my recipe and this looked the closest - it was excellent. I always use fresh dill and parsley and add alittle horseradish for kick.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Feb. 2, 2009

Great recipe - everyone loved it. I've made it twice now. I use fresh dill and I think that makes a big difference. I also add a little garlic salt and garlic powder. I made it without the seasoning salt but I thought something was missing so I added just a little (maybe a teaspoon or so) and it was perfect.

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Emily M.

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 5, 2009

Perfect and tastey, I used 1/2 tblsp of garlick salt for the seasoning salt and followed the rest of the recipe to a T. I cut the recipe in half and still had a little left....not saying that it didn't go...there were only five of us.

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Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: Jan. 5, 2009

A fabulous break from Ranch Dip! Wow---so flavorful! My son-in-law is on a low-salt diet, so we made it w/o the seasoned salt. No one missed it! But if you want a bit of a salty flavor, I think just 1/2 - 1 tsp. would be plenty.

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Dec. 31, 2008

Too salty by far to me, but everyone else liked it. The second time, I ommitted the seasoning salt entirely and it tasted pretty good. Maybe just a dash would be best.

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Lee

Cooking Level: Beginning

Home Town: Milan, Michigan, USA

Living In: Riverside, California, USA

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Reviewed: Dec. 27, 2008

This was easy and good. Per other reviews I cut the amount of season salt by 1/2 and used tony catchers brand cajun seasoning. It had a good flavor with veggies. Easy and inexpensive, much better flavor than store bought.

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BBWEBSTAR

Cooking Level: Expert

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Reviewed: Dec. 25, 2008

I'd give it 5 stars if it weren't for the necessary salt adjustment - I used 1 tsp. of Tony Chachere's Creole seasoning. My family's favorite dip by far!

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Jamie

Cooking Level: Intermediate

Home Town: Burke, Virginia, USA

Living In: Lorton, Virginia, USA

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Reviewed: Dec. 11, 2008

It was good, a little strong for some reason? I cut it in 1/2 all but the season salt and only added 1tsp. I served it at a party last night and people didn't devour it like my last dip so thats why 3 stars. I wouldn't discourage people from trying this though, It may have been just something I did wrong. Thanks

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Lorrie

Cooking Level: Expert

Home Town: Hinton, West Virginia, USA

Living In: Nottingham, Pennsylvania, USA

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Reviewed: Dec. 10, 2008

Awesome just as written. Only change I made was to use "light" mayo and sour cream. I used the amount of salt called for and it was fine...guess we just like more seasoning on our dishes.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Dec. 7, 2008

I made this to go with the veggies at thanksgiving and it was a huge hit! I used fresh dill and fresh scallions and instead of the seasoning salt, I added a little garlic powder (about 1 tsp.) and black pepper (1/4 tsp) and some salt to taste. Next time I make this, I will try it with low fat sour cream and no mayo to make it healthier. *Update: I have made this with light sour cream and low fat mayo and could not tell a difference in taste- I would recommend it! I have also made it with fat free sour cream and no mayo to be super healthy and it was also good, but i would recommend using light sour cream.

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jd

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Reviewed: Nov. 25, 2008

This is great. I halve the whole recipe (I don't have many to prepare for) and only use 1 teaspoon of seasoning salt. I have made it with green onion instead of grated onion and I love it that way also. Definitely more flavorful when refrigerated overnight.

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REID5858

Cooking Level: Intermediate

Living In: Urbana, Ohio, USA

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Reviewed: Sep. 23, 2008

There must be a misprint on this recipe because 1 1/2 Tablespoons seasoned salt is outrageous. I never put that much in to begin with. I now put only 2 teaspoons to a whole batch and it is perfectly wonderful!!!!!!! It might also depend some on what brand of Seasoning salt you are using?? My reasoning is that you can always put more n later, but you can never take it out after you've dumped it in. It's better after refrigerating overnight, but still good right away. It's so good you can't stop eating.....similar to chocolate for me, but more healthy (w/ veggies of course :)

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Sep. 19, 2008

We substitute plain yogurt for the mayonnaise. The longer it sits, the better the dill flavor gets.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Sep. 7, 2008

This recipe is super yummy. My family likes it on top of sliced cucumbers. I did cut down on the season salt. Used 1 1/2 teaspoons and it turned out just right for us. My advice is to start with a little then after it sets, taste it, and add more if you like. This is definitely a must try recipe.

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ARNOLDIRR

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Dill Dip III

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