Dill Dip

A staple in most potlucks that I’ve been to is always a standard veggie tray. The problem is, nobody ever remembers it as the go-to dish. It’s super safe / vanilla. I certainly never hear, “Wow Jenelle, did you try the veggie tray?”

Well I’m here to change the game for you; this is a dip that will make your veggie tray pop. And if you don’t think you can salvage the veggies that were on the cusp of being thrown out (so you decided to ditch them on your friends)… that’s okay, it’s versatile! Think of it as the cute cardigan of the dip world. You can use this dip with pita chips, shrimp, crackers (it’s a great spread on a bagel), or keep it for yourself to add to your lunchtime grain bowl. My personal favorite is to place it on a cucumber and layer it with smoked salmon and capers. But you do you, boo!

This is a really simple, one-step recipe that will surely be a hit, and it lasts two weeks in the fridge. Just remember to use fresh dill and lemon - you’ll absolutely taste a difference if you don’t.

Ingredients: 

1 cup of mayonnaise 

¼ cup sour cream or plain greek yogurt 

⅓ cup chopped dill

¼ cup finely chopped white onion 

½ tsp onion powder 

Juice from ½ lemon, freshly squeezed 

Pinch of salt and pepper 

Instructions:

Step 1: Mix all ingredients into a bowl and transfer into a fridge safe container to chill.

Enjoy!