Dill dip
From borinda 16 years ago
- - to make
- Serves 10
This was from an old cookbook by the movie star Walter Slezak. It's been a staple in our home for many years to share with friends.
Ingredients
- 1 cup mayonnaise shopping list
- 1 cup sour cream - use the real stuff, not light, for best flavor and texture shopping list
- 1 Tbsp. minced onion shopping list
- 1 Tbsp. minced fresh parsley shopping list
- 1 tsp. dry dillweed shopping list
- 1 tsp. spice Islands beau monde seasoning shopping list
- 1 red cabbage shopping list
How to make it
- Mix the first six ingredients and let them chill to meld the flavors.
- Cut the bottom of the red cabbage so that it will stand up straight to be your serving bowl. To hollow it out I start with a grapefruit knife to get out much of the center and then finish the job with a small paring knife.
- The yield of the dip is 2 cups so allow the cabbage's "bowl" to hold that amount or most of it in case you'd like to refill. Obviously my # of servings is random - dips are an inexact science of portions.
- Curry dip looks great in this cabbage bowl, too.
The Rating
Reviewed by 3 people-
This is great! I left out the cabbage bowl (I didn't feel like running to the store), but that wan't a problem. Will definitely be making this at the next get-together. Truly enjoyed it - thanks.
sweetguyjoe
in Seymour loved it
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I, too, have made this dip for years, using the Beau Monde - it's sooooo good with veggies, my daughters favorite, far surpassing the usual ranch dip. Great veggie dip (I've never tried the red cabbage "holder"...perfect!
krumkake
in Chicago Suburbs loved it
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