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READY IN 8+ hrs

Dill Dip III

Read Reviews (192)

"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!" — dkennedy

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Original recipe makes 4 cups Change Servings

2 cups mayonnaise
2 cups sour cream
1 tablespoon dried parsley

3 tablespoons grated onion
3 tablespoons dried dill weed
1 1/2 tablespoons seasoning salt

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Directions

In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.

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PREP 5 mins
READY IN 8 hrs 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

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!!

—TANYA JOE

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Most Helpful Critical Review

Dec 07, 2003

Pretty good! Made waaay too much, next time I will halve it, but it was a tasty alternative to store-bought ranch

—JenniferJP

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257 Ratings

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Jan 25, 2004

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.

—LJM914

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Jan 28, 2004

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!

—STEPHANNIE

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Jan 25, 2004

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.

—Kathy

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Jan 25, 2004

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!

—reiscakes

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Feb 07, 2011

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.

—naples34102

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Jan 25, 2004

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!

—KCOMFORT

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Nutrition

Calories
131 kcal
7%

Carbohydrates
1.5 g
< 1%

Cholesterol
12 mg
4%

Fat
14 g
21%

Fiber
0.1 g
< 1%

Protein
0.7 g
1%

Sodium
216 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dill Dip III

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 131
Calories from Fat: 126

% Daily Value *
Total Fat 14g 21 %
Saturated Fat 3.5g 18 %
Cholesterol 12mg 4 %
Sodium 216mg 9 %
Potassium 38mg 1 %
Total Carbohydrates 1.5g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 0.7g 1 %
** Sugars 0.2g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 3 %
Iron 2 %
** Thiamin < 1 %
Niacin 1 %
Vitamin B6 6 %
Magnesium 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.