Cool Dill Dip


  • 1-1/2 teaspoons ground dill seed (or whole celery seed can be substituted)
  • 1-1/2 teaspoons dill weed
  • 2 tablespoons minced white onion
  • 2 tablespoons parsley flakes
  • 1 teaspoon celery salt
  • 3 tablespoons water
  • 1-1/3 cups mayonnaise
  • 1-1/3 cups sour cream


  1. Place all the spices in the bottom of a large bowl. Add the water, stir and let stand about 5 minutes until the water is absorbed. 
  2. Mix in the mayonnaise and sour cream. Cover and refrigerate for at least 2 hours. 
  3. Serve in a bread bowl with bread chunks for dipping. Rye and pumpernickel work best. This also makes a great veggie dip.

Recipe from the kitchen of Penzey's.


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