This dip is so easy, I may never use a dip packet ever again. I usually just mix together a ranch dressing packet with a couple cups of sour cream and call it a day. Instead, fresh dill is the star of this incredibly simple dip. It was a huge hit, not a drop of dip was left by the end of the evening. At one point, the whole platter was on my couch between two friends and they polished off all the veggies and scooped out every last bit of dip. I always serve cherry tomatoes, cucumbers, carrots and celery with my dips. Always. So I decided to change it up this time. I served broccoli, radishes and snap peas, along with my standard carrots and celery. I will say, I missed having the cucumber, which would pair nicely with this dip.
1 cup sour cream
½ cup mayonnaise
1 tablespoon fresh dill, minced
2 teaspoons dried parsley
1 teaspoon garlic salt
Stir together the sour cream, mayonnaise, dill, parsley and garlic salt. Refrigerate for at least an hour. Serve with fresh chopped vegetables of your choice.
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