This is the single most amazing dip in the world!! I’m serious. It’s a rare day that you won’t find this in our fridge at home. It’s quick, easy to make, keeps for up to a week, and goes with just about everything. I enjoy eating it especially with pita chips and fresh snap peas from the garden but it’s also great with french fries, roasted potatoes, in salad, on a sandwich, on grilled chicken, as a veggie dip, chip dip, you name it! This dip permanently replaced almost all cream based dressing or dips in our house. It’s the perfect flavor for every occasion. I can’t rave about it enough!! Oh and best of all? The lightened up version which is only 30 calories per tbsp tastes just as awesome! If fact, that’s all I make.
I’ve been making this recipe for years and have only waited to share with you now because I wanted to take the pics with my fresh grown snap peas in the garden. Silly I know, but I’m so proud of my homegrown veggies. So where did this wonderful recipe come from? The long-short of it is its my friend’s father’s recipe. One camping trip several years back, she made it and presented it to us as a veggie dip for a relaxing hot afternoon. It was sensational. Everyone went nuts for it, including me. I begged for the recipe and started making it on a regular basis. Naturally I asked if I could write a post for the blog as well. Being the good buddy that she is, she naturally said yes! Hooray! Now I get to share with the world!
- 1 cup mayo (light mayo for the lighter version)
- 1 cup sour cream (fat-free or light for the lighter version)
- 1/4 medium yellow onion
- 4 cloves garlic pressed
- 1 tbsp dried dill
- 1/2 tsp pepper
- 1 tsp lemon juice
Prep time: 10 minutes
Chill time: at least 3 hours
Important: It will not taste right until you let the dill and garlic permeate for a few hours. You just have to wait!
Using a fine cheese grater, grate the onion to get about 1 tbsp of onion zest.
Mix all ingredients in a bowl and chill for at least 3 hours before serving.