Dill Dip
This dip is your Renaissance Man. Having friends over? Dill dip. Mother in law coming into town? Dill dip. Headed to a tailgate? Dill dip. You get the idea. This is the EASIEST dip in the entire world, and it’s a crowd pleaser every-time. I’m not sure whether it’s because it tastes kind of like ranch dressing, or because you can eat it with a vegetable or chip/cracker and it’s equally as good.
Regardless…this is about to become your new go-to. As if you needed another reason to make it, it’s incredible bulletproof and versatile. I’ve made it without parsley, with sour cream instead of greek yogurt, with dried dill instead of fresh. Of course, the below rendition is the “wow” factor, but in a pinch, you can make this dip with ingredients you very likely have in your home right now.
DILL DIP
1 block of cream cheese, softened
1 (6 oz) container greek yogurt
1/3 cup mayonaise
1 bunch fresh parsley, roughly chopped
1/4 cup fresh jalapeno, chopped*
1 bunch green onions, roughly chopped
1 packet fresh dill, roughly chopped (If using dried, use 2 teaspoons)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
*If you don’t like heat, leave this out or remove the pith/seeds.
Mix everything in a blender or food processor until just combined. Adjust salt/pepper to taste. Serve with fresh veggies, wheat things, Ritz, or (my personal favorite) Ruffles potato chips.