Dill Dip

I learned this recipe in… 1996, I believe, from a lady named Casey L. I really liked her, and wonder how she’s doing every time I make this. Child Tester is obsessed with this dip, though her preference is that we just let her eat bowls of it instead of dipping other foods in it.

This is a really easy recipe, also, and you can use fresh or dried dill for it.

Here’s what you’ll need

1 cup each: prepared sour cream and mayonnaise

1/2 cup fresh or 2 tablespoons dried dill weed (not seed; this is the fronds you’ll be using), chopped

1/2 teaspoon each: salt and pepper

1/2 teaspoon seasoned salt (whatever type you like)

1-2 tablespoons lemon juice (whichever is your preference; I like a bit more tart in mine)

Here’s what you’ll do

Whisk all the ingredients together, then chill. Makes a bit over 2 cups.