Recipe for dill dip; This veggie dip is made with dill weed and horseradish. It’s a quick and easy dill veggie dip.
I love horseradish. I know it’s not for everyone, I get that, but Oh. My. Gosh. the stuff is soooo good.
There’s a local steak house that will give you freshly grated horseradish mixed in sour cream if you ask for it. I could eat it with a spoon, I seriously could.
Am I alienating people here? Or does everyone else like horsey sauce on their roast beef sandwich, too?
I started thinking about dill dip, and when I got the idea to add horseradish… well, I just couldn’t resist.
I’ll be honest. I didn’t put that much in, just enough to give it a little kick, and if you’re not into horseradish you could totally just leave it out. The dill is the main thing anyway.
Oh, I love dill too.
I’m such a glutton, I love everything.
My great grandfather used to live next door to us, and he grew fresh dill in a pot on his back porch. He also grew pickling cucumbers in his garden, and made his own dill pickles. They were some serious dill pickles. The kind that bring a tear to the eye. The kind that give you memories. The kind you will never find in any grocery store on earth.
I did actually have mixed feelings about the pickles, but oh, I love dill.
Okay, you’re all sick of me ooh-ing and aah-ing over foods, I get it.
I made this with greek yogurt and mayonnaise, but I totally won’t hold it against you if you use sour cream instead of yogurt.
Because, as everyone knows, raw vegetables cancel out any calories consumed in vegetable dip.
|Key Lime Fruit Dip||Brown Butter Dip||Chunky Taco Dip|
- ½ cup plain greek yogurt (or sour cream)
- ¼ cup mayonnaise (or Miracle Whip)
- 1 tsp. prepared horseradish
- 1 T. dried dill weed
- Combine all ingredients, stir until mixture is even.
- Serve cold with raw cut vegetables.