Dilly Dip

It’s that time of the year again -- holiday cocktail party season! Maybe you’re hosting one yourself; maybe you’ve been invited and would like to bring a snack along. Either way, this is the dip for you -- it’s almost unbelievably easy, but tastes so much better than what you’d find in a package at the store. You can happily announce that it’s homemade while still appealing to everyone’s love of a classic creamy dip paired with something crunchy. 

Dilly Dip

Spices used in this recipe


Dill Weed
Salt, Kosher
Celery Seed, Whole
Onion Powder
Paprika, Spanish Sweet

Ingredients

Preparation

  1. Stir together all ingredients until evenly combined, making sure no pockets of spices are hiding in the sour cream. Refrigerate at least one hour to allow flavors to meld -- if you can make this dip the day before, it will be even better!
  2. Spoon into a serving dish and garnish with a sprinkle of sweet paprika. Serve with potato chips, crudites, or (trust me on this one) freshly baked tater tots. This dip also makes a great salad dressing -- thin it out with a little bit of apple cider vinegar to the consistency and flavor you prefer, and toss with a nice crunchy lettuce.

Makes 1 cup. Adapted from Power Vegetables.

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