You may not recognize the dill dip in the picture above because I shared the recipe previously as a kindergarten snack idea. Even though it is the same recipe, it looks totally different when presented in the grown up way. I brought the fancy version of the dill dip to a neighborhood party, and the adults and kids dug in. You know it is a hit when even the bowl gets eaten (no after photo available).
- 2 c. sour cream
- 2 c. mayonnaise
- 3 T. chopped fresh dill
- 3 T. chopped fresh flat leaf parsley
- 2 T. grated onion
- 1 T. seasoned salt
- Combine ingredients and chill at least one hour or overnight.
- Serve with raw vegetables, pita chips, pretzels, etc.
- Purchase a round loaf of crusty bread. I think the loaf in the picture was called “Mountain Bread”. Sour dough loaves work well too.
- Using a serrated knife, cut the top and center off the bread. It is similar to cutting the top off a pumpkin when carving.
- With your fingers, pull out some of the squishy center, so you have a good amount of hollowed out area for the dip.
- Cut the removed bread into bite sized pieces and serve with the dip.
- Pour dip into the center of the bowl.