Summary: The unthinkable happened, I ran out of hummus! I always have some in the fridge, so it was a surprise! I had a quick look around the kitchen and whizzed this dill dip up to go with my veggies. It’s delicious, low in fat and very customisable! I’ve used both dried and fresh dill and I’ve added other fresh herbs like mint, parsley and chives. I’ve toyed with lemon zest, jalapeño and a drizzle of garlic olive oil. I’ve tried with non dairy, plain greek style yogurt. Each batch is a little different but all have been delectable! I’ve used this to dip all sorts of things from brown rice crackers to french fries but my fave option is vegetable sticks. You must try this dip! It is a lovely, light and summery dip that still packs in the flavour and never gets old!
Ingredients
- 1 cup light sour cream or plain Greek yoghurt
- 1/4 cup mayo
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried parsley flakes
- 1 Tblsp dried dill or 1/4 cup fresh dill, minced
Instructions
- Mix all ingredients together in a large bowl.
- Give it a taste and add more dill or adjust seasoning to taste.
- Transfer to a serving bowl and store covered in the fridge for at least 30mins before serving. This will hydrate the spices and chill the dip.
- Serve cold with fresh vegetables.
- Store covered in the fridge for up to 5 days (depending on the use by on the sour cream/yogurt base). Dip may separate slightly in the fridge, so stir before using
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