Dill Dip
Servings: 12 servings (3 cups total)
Calories: 178cal
Equipment
- immersion blender or food processor
Ingredients
- 8 ounces sour cream
- 2 Tablespoons shallots diced
- 1 Tablespoon horseradish mayo
- 1 Tablespoon garlic powder
- 2 Tablespoons fresh dill finely chopped
- 1 cup mayonnaise
- 1 Tablespoon garlic salt
- ¼ cup pickle juice preferably dill pickle juice
- 1 Tablespoon dried dill
Instructions
- Add all ingredients in order listed to an immersion blender.
- Blend until all ingredients are combined well.
- Pour into a medium bowl, cover with plastic wrap and refrigerate for 4 hours before serving.
Notes
- We are using both regular and horseradish mayo. I think you'll love the additional flavor that horseradish mayo brings to the table in this dip, but you can omit it altogether and just use all regular mayonnaise if desired.
- Store homemade dill dip in an air-tight container kept in the refrigerator for up to 4 days. Be sure to refrigerate the dip when you are not consuming it.
- Serve with fresh cut up vegetables, crackers, or potato chips.
Nutrition
Serving: 1serving (1/4 cup) | Calories: 178cal | Carbohydrates: 2g | Protein: 1g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 788mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 0.2mg
