The versatile Dill Dip recipe is a classic party dip prepared with fresh dill leaves, lemon and shallots; perfect for a bread bowl. It also sports a zippy horseradish option that's great on everything from crudites to meatballs.
And Dill Dip doubles as a terrific dill sauce, just made for Poached Salmon with Dill Sauce. Yuuuum.
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 tablespoons lemon juice
1/4 cup chopped fresh dill leaves (or 2 tablespoons dill weed)
1/4 cup minced onion or shallots
1/2 teaspoon white pepper
Mix the mayonnaise and sour cream.
Stir in the lemon juice, dill, onion and white pepper.
Refrigerate and chill several hours before serving. Keeps well for up to a week.
Serve with crudites, meatballs, and sourdough bread cubes. Makes about 3 cups.
Substitute 1 tablespoon prepared horseradish for the white pepper. Zippy!