When I was growing up, chip and vegetable dip was usually one of two things. Either it was the pre-packaged onion dip mix stirred into sour cream or it was a container of the French onion dip with the heavy sour cream base. You know, it was kind of the quick and easy dip options of the time, and I know that those choices still stand true for many people who think that it’s just too hard to make. The truth is, it’s way easier than you’d think to make a preservative-free, low salt dip that’s packed with flavor, like this creamy dill veggie dip.
I love to snack on veggie sticks in the afternoons when I’m trying to trudge through the last of the day’s to-do’s. They’re better for me than a handful of potato chips, and they set a good example for the kids. In fact, sometimes I have to fight the youngest for my veggie sticks – especially when I break out this dip.
The thing I love the most about this dip is that it’s not only free of all of the junk that you get from the pre-packaged, heavily salted stuff, but it tastes light, fresh and flavorful. I’ve made this dip with a lot of different types of herbs over the years, but I’ve recently come across a great option for the dill and parsley if you don’t have them fresh. Litehouse Foods has freeze dried herbs that are a fantastic substitute. I use the parsley in this dip without rehydrating, because it rehydrates just fine the way that it is. For the dill, though, I soak it in about a teaspoon of water, then drain it before I put it in. The dill shines in this dip that way. The more I experiment with the line of herbs they offer, the more certain I am that their freeze dried herbs will always have a place in my kitchen.
If you’re looking for a great dip to serve with vegetables and chips, give this dip a shot today. Make it a few hours before you’ll need it so that the flavors can come together, and you won’t be disappointed.
- 16 oz container of sour cream
- 3 tablespoons mayonnaise
- ⅓ teaspoon cider vinegar
- ⅛ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon celery salt
- 1½ teaspoons parsley
- 3 teaspoons dill
- ⅛ teaspoon salt
- Chop the parsley and dill fine if you’re using fresh herbs.
- Combine all of the ingredients in a large bowl, mixing well to ensure that it’s all well-blended.
- Put it in the fridge to chill for a couple of hours before you use it so the herbs can come together