I could be persuaded to eat lots more veggies if I had a big bowl of this dill dip to dive into everyday. And more bread-not that I really need help eating more bread. But still, a hearty chunk of bread with a dollop of dill dip-oh, yes, definitely more bread.
This dip is easy-peasy. Well, dips in general aren’t too complicated, but this one has just 5 ingredients and mixes up in literally 2 minutes.
I always serve it in a bread bowl-a hollowed out, round loaf of bread. You can just serve it in any serving dish, too. My favorite bread to serve with this dip is pumpernickel rye. Obviously that’s not what’s pictured here because the store didn’t have any, so rosemary olive oil bread had to suffice, and it wasn’t too bad. Use your favorite hearty bread.
If you’ve never cut out a bread bowl, it isn’t hard. You’ll need a bread knife or some type of serrated knife that can easily cut bread. Cut off the top of the loaf first, then run the knife around the inside of the bread leaving a ¾ inch “rim,” then scoop out the insides of the bread with a spoon. Gently run the spoon around and around the bread, coming in a little closer to the center each time. Don’t poke a hole in the bottom of the bread.
Pop out the center, but don’t discard it or the top of the loaf. Cut them into chunks and serve alongside your veggies.
One reason I like this dill dip so much is the texture. Dried, rather than fresh, seasonings are the important components here and they add a concentrated flavor as well as a nice crunch. Dill seed-not weed, which has a little different flavor-and dried, minced onion give the dip a little something extra to bite into. You can adjust the amount of dill seed in the recipe-just add and taste until it’s the way you like it.
Although this dip is perfect in summer, especially with seasonal veggies like the zucchini and yellow squash from my son’s garden, I also double the recipe and serve it at family holiday get-togethers for folks to nosh on while I finish up cooking our meal.
Encourage more veggie consumption-and make less work for yourself-by bringing this easy dip to your next potluck, barbecue, or holiday gathering. Don’t forget to eat the bowl!
- 1 c. regular or light mayonnaise
- 8 oz. regular or light sour cream
- 2 Tbs. dried, minced onion
- 2 Tbs. dried parsley flakes
- 1-2 Tbs. dill seed
- 1 round loaf of bread (14-16 ounces, about 6-8 inches diameter) for serving dip in, if desired
- Step 1 In a medium bowl mix all ingredients together with a spoon.
- Step 2 Serve in a bread bowl or serving dish with a variety of fresh vegetables, crackers, and bread for dipping.
- Step 3 Store in refrigerator.