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Egg-free, garlic-free dill dressing or dip

Submitted by on Sunday, 4 January 2009 No Comment

As a vegetable dip, this is a nice break from ranch or French onion. Not that I have a workable French onion dip recipe yet — most I find use dried soup mix, which has garlic. I’m working on it, though.

As a dressing, this falls into the “something different when you’re on the verge of burning out on bunny food” category.

It’s not kid-friendly as far as Big Guy is concerned but then, he’s going through a phase where he thinks any speck in food is a bug. I have no idea what’s triggering that.

Dill dip or dressing

  • 1 c. sour cream
  • 1 c. egg-free mayonnaise
  • 1 1/2 tbl. dill weed — not seed. Dried works, but if you use fresh, use more.
  • 2 tbl. minced onion
  • 2  tbl. light vinegar or buttermilk if using as a dressing

Combine and refrigerate an hour before serving to let flavors develop.

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Copyright 2009 Debra Legg. All rights reserved.

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