This is my mom’s recipe and it is addicting. My mom loved to entertain, and now so do I. This is a must have at all of our parties.
|Prep time||10 minutes|
|By author||Cherri via Dish Ditty|
- 1/2 pint Sour Cream
- 3/4 cups Mayonnaise
- 1 tablespoon Dried Parsley
- 1 tablespoon Dried Dill Weed
- 1 tablespoon Beau Monde Seasoning
- 1 tablespoon Minced Onions (or 1/2 bunch chopped green onions)
This recipe works very well with low fat mayonnaise and low fat sour cream.
You can use fresh parsley and/or dill, but you will need to double or triple the amount.
|Blend well and refrigerate for at least 2 hours before serving. Served with beef fondue or as a dip for chips and vegetables.|
This is simply the best dill dip around. I do not like store bought dill dips. I don’t know what they put in it (sugar maybe?) but they are just not appetizing to me.
Looking at the recipe, I crack up that the main focus for this was to “Serve for beef foundue”. But, I know fondue was extremely popular in the 50’s and 60’s, so I’m guessing that’s the timeframe that my mom either acquired or created this recipe.
I’m a little sad sometimes that I don’t have her around to ask the back story for some of these recipes, but I’m really glad that they haven’t been lost. And now, they will live on here on the internet!
So try this recipe out at your next party. I usually serve it with a vegetable tray, but it is great with potato chips too.