Reviewed: May 27, 2003

This is the same recipe that I got years ago from my mom only her's made more. She used 2c sour cream, 2c mayo, 1T parsley, 1T dried onion, 1T dill weed or seeds and 1T beau monde. Same ingredients, larger amount. It is really good as a dip for fresh veggies too! Thanks Tish!

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33 users found this review helpful

Reviewer:

awesome in tummy

Reviewed: Oct. 30, 2007

This is a good, basic dip recipe that was so popular in the 70's it became horribly overused and unimaginative. Everybody seemed to bring it to every gathering. All these years later, however, it's kind of nice to see it back.

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21 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Dec. 20, 2006

I too have served this dip at every Christmas, also adding chipped ham or chipped beef, and serving in a round rye bowl and breaking the remainder of rye and also pumpernickle. First time I ever made it I mistakenly used miracle whip (ouch) you must use real mayo for this recipe, and if you do not like dill, cut it out completely. Either way this is a traditional recipe in my family. Note: to fill a round rye or round pumpernickle bread bowl, you deff need to double the recipe. I place the bread bowl center of large platter and surround with Dark pumpernickle and light rye broken bread chunks.

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21 users found this review helpful

Reviewer:

johnsbaby

Reviewed: Jun. 25, 2010

What a great and refreshing BLAST FROM THE PAST! I agree, this is a no-fail, can't miss dip for all kinds of party & snack tables. I'm done with all the expected nacho, taco, cheese dips, spinach glop, salsas and such for a while, and know this will be a really nice change for folks to try. The other readers' suggestions are interesting as well, but I'm giving 5 stars based on Tish's contribution. It's a classic. TRY IT - you'll like it! Thanks, Tish~

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6 users found this review helpful

Reviewer:

Potsticker

Reviewed: Jun. 3, 2006

Great but unless you like dill a lot, you may want to add it last and see if you like it better without. The dill did make it taste mostly like dill. FYI - Beau Monde spice is made by a company called Spice Island...the Publix managers helped me find it because I didn't know Beau Monde is not the company name. Also this recipe is not a very large one so I doubled it for a group of 12.

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5 users found this review helpful

Reviewer:

LYLIJOKI

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

Reviewed: Aug. 2, 2009

A wonderful dip for veggies. I didn't have any dill the first time I made it and it still came out wonderful. Make sure to mince the onion as finely as possible.

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4 users found this review helpful

Reviewer:

COYOOOOOTE

Cooking Level: Expert

Home Town: Provo, Utah, USA

Living In: Cedar City, Utah, USA

Reviewed: Jan. 6, 2008

Delicious. Had friends over for the New Year and made this. Kids ate this with the potato chips, but the adults dipped rye bread into it. Definately going to be making this in the future instead of spending tons of $$ at the store for their dill dip. Thanks for the post.

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4 users found this review helpful

Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

Reviewed: May 17, 2000

Very easy and great with veggies.

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4 users found this review helpful

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GAILS24

Home Town: Muskego, Wisconsin, USA

Reviewed: May 2, 2012

Really yummy! I have gone all organic, so I make all my own dressings and stuff. Used the recipe for Beau Monde from here http://whatscookingamerica.net/Q-A/beaumonde.htm and added it in. LOVE it!!

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3 users found this review helpful