Dill Dip

  • Yield 2 cups

This dip is a dilly and is great served with raw vegetables or crackers.


2/3 cup sour cream
2/3 cup mayonnaise
3 ounces cream cheese, softened
1 tablespoon dill weed
1 tablespoon onion flakes
1 tablespoon parsley
1 1/2 teaspoons Beau Monde seasoning
3 drops Tabasco
1 tablespoon Worcestershire sauce
-- Salt and pepper to taste


  1. Mix all ingredients together thoroughly.
  2. Refrigerate overnight.
  3. Serve with raw vegetables or crackers.

Recipe reprinted with permission from The Junior League of Rochester’s Applehood and Motherpie (Rochester, New York, 1981).




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