So, Delaney is obsessed with dips and sauces. He thinks there should be a dip or a sauce for pretty much anything. I like them too, but I’m not quite as obsessed as he is. And he has been asking me to make a Dill Dip for a while now. And I thought there’s no better weekend than Super Bowl weekend to make a dip!
So today I’m sharing a really easy recipe for a light and delicious dill dip. This is so simple guys, seriously. There’s only a few ingredients and this Dill Dip is delicious with veggies, crackers, or chips. My secret ingredient is Meyer lemon paste. Most dill dip recipes call for lemon juice, but I feel like that can make the dip runny in order to get the right flavor. I recently discovered If & When Moroccan Preserved Meyer Lemon Paste (I made a Lemon Coffee Cake over Christmas with it!). And this lemon paste is a concentrated lemon flavor that is perfect for something like this where you want a punch of flavor, but not very much liquid. Get the recipe below for my easy Dill Dip.
Tips for making the best Dill Dip
• Use dried dill, not fresh. The dried dill has more flavor for less, so that’s why I use dried dil in this recipe.
• If you don’t have lemon paste, then you can use lemon juice instead. You’ll have to use more lemon juice than lemon paste as it’s not as concentrated, so start out with 1 to 2 teaspoons and add more if desired.
• Make this dip ahead of time and store in the fridge until ready to use.
Makes 1 cup
2/3 cup organic sour cream
1/3 cup organic mayo
1/4 teaspoon If & When Moroccan Preserved Meyer Lemon Paste
1 teaspoon organic dried dill weed
1/2 teaspoon organic dried parsley
1/2 teaspoon onion powder
Zest from half a lemon Salt pepper to taste
Add all ingredients to a bowl and mix together.
Serve with veggies or chips.
Store in the fridge for up to 1 week.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!