Dill Dip
This is a dip that takes less time to make than standing in the typical supermarket checkout line, yet has (to my mind) a lot more character than any dip you can purchase in the refrigerated section.
Ingredients
- 1 c sour cream light
- ¼ c mayonnaise light
- 1¼ t celery salt
- 4+ T dill
- 1 clove garlic
- ½ t horseradish
- ¼ t onion powder
- 1½ t parsley
Instructions
Preparation
- Finely chop the dill and parsley. Grate the garlic and horseradish with a microplane grater.
Cooking
- Combine all the ingredients in a mixing bowl. Transfer to a smaller lidded bowl, or cover the mixing bowl with plastic wrap. Refrigerate at least 2 hours before serving.
Service
- Serve with raw vegetables: carrots, cauliflower, various colors of bell pepper, radishes, and so forth.
- We like to accompany this with home-made pickles (carrots, cucumber, and daikon). The sweet & sour pickles contrast very nicely with the dairy and horseradish bite of the dip.
Notes
Although this needs to be chilled before service, other than the refrigeration it only takes about 5 minutes to make. It will keep in the refrigerator for a couple of weeks if tightly sealed.
I love dill, and in fact I think that this dip is quite good if you keep pouring in the dill until it won't go into suspension any more. If you don't have fresh dill handy, dried dill is also fine -- you'll only need half as much dill if it is dried.
The horseradish can also be prepared rather than fresh if you don't know what you'd do with a whole horseradish root. We have a hard time disposing of a whole root as well, even though it is much better fresh; the roots are just too large for a family of three.
If you don't have fresh parsley, you can just leave it out. It is mostly there for texture.
We use light mayonnaise and light sour cream when we make this otherwise fairly heavy dip.