Summer is notorious for cookouts, family gatherings, and pool parties chock full of delicious food. Inevitably, someone is relegated to bringing a token vegetable tray in a half-hearted attempt to make everyone at the party feel better about their impending gluttony. I must admit that I love a crudité… but I am always, ALWAYS disappointed to see the Demon Ranch. There is a time and a place for ranch. It’s fine. But that time and place are not EVERY SINGLE TIME A RAW VEGETABLE IS PRESENT.
Parents of toddlers (and those with a toddler palate), take heart: Dill Dip is here to save the day.
Dill Dip was introduced to me by my sister-in-law and friend, Andrea, this summer, at just such a pool party, located at my own house. All summer long, our house is open on Sundays, and friends and family are welcome to come, and bring a dish to share. She modestly opened a container, saying that her mother had made this dip… and my whole life was suddenly different.
It is creamy, it has texture (but not the gross kind), it is speckled with herbs and spices, and it fills in all the gaps that garlic-forward Ranch left behind. I spent the remainder of the summer trying a few recipes I found online, and then finally wrote my own, as is my way. I am pleased to share it with you here.
A quick note: I make my own seasoned salt, and I have a recipe for both regular, and salt-free. There is some cardiac trouble among the members of both sides of my family (and we could all use a little less salt, honestly). I maintain that the salt-free version is JUST as good. I’ll start with these recipes… but you can always use the store-bought stuff in the shiny can… it’s just mostly salt, with less of the other seasonings, so I prefer my own. Look at this– you’re getting three recipes for one today!
Mix these together:
- 1/4 c kosher salt (I prefer coarse ground)
- 4 t ground black pepper
- 1 t paprika (I use regular, but if you grill a lot, maybe try smoked!)
- 1 t garlic powder
- 1/2 t onion powder
- optional, if you like spice: 1/2 t ancho chile powder
Salt-Free Seasoned Salt
Mix these together:
- 1 t chili powder (not ancho- just regular)
- 1/4 t celery seed (NOT CELERY SALT)
- 1 t onion powder (NOT ONION SALT)
- 1 t paprika
- 1/2 t garlic powder (NOT GARLIC SALT)
- 1 t turmeric
- 1/2 t paprika (again, smoked if you like to grill)
- optional, if you like spice: 1/2 t ancho chili powder
Mix these things together, and let them chill in the fridge for a couple of hours or overnight before serving, to allow the flavors to blend!
- 1 1/2 cups sour cream (Greek yogurt also works)
- 1/2 cup mayo
- 1 T dried parsley
- 2 T dried minced onion
- 1 1/2 t seasoned salt, or seasoned salt substitute
- 2 T dried dill weed
- optional: a sprig of fresh dill to garnish right before serving
I have friends who have told me to use this on sandwiches, as a spread on cold veggie pizza appetizers, potato salad, add a little horseradish and use on steak, add a little buttermilk and use it on a salad, and of course–PLEASE, use this on your next veggie tray! Let me know how you like it, and don’t forget to SUBSCRIBE to the blog! Just hit the FOLLOW link below- and follow the instructions. Easy peasy!