Ok people. Listen up. This Dill Dip recipe’s feelings are BEYOND hurt. Don’t kick this one out of bed…it is so yummy, and requires you to literally throw a bunch of junk from the fridge and your pantry into a bowl, try to let sit overnight, and voila, you have a yummy crowd pleaser. Sure, you could use fresh dill, but why try to fanci-fy an easy 2 minute recipe that is perfect the way it is. I literally do not make this any other time of year except at the holidays, because it makes me so happy, I want it to remain special. I know…I am sure that seems odd. Anyway, I moved this little baby to center stage so as to get a second glance from you hopefully. I think my fancy gratin recipe was too distracting and didn’t want this one to slip between the cracks.
As easy and a ‘no-time-at-all-to-throw-together’ recipe that this is, the veggie portion can literally be constructed into a work of art. Think-charcuterie board for veggies. Have fun with it…use fresh, brightly colored radish from the farmer’s market, and artisan carrots from your local farm in town. Instead of snobbing out (as I often do) for organic cukes, get some pickle-sized cucumbers and slice in half, with a dash of fresh kosher salt for a little texture. You can beautify this recipe just by presentation alone, and have it complete in no-time flat. Veggies can ALWAYS be made/sliced/beautified the day before, just be sure to keep them damp/moist so as not to dry out (I see you white, gross, carrots, and clearly starting-to-turn-brown bases of your broccoli and cauliflower florets…). I would save the slicing of cukes for the day of though. They can dry out pretty quickly. Anything you cut prior though, cover with a wet paper towel in the fridge so as to try and keep the hydration in tact. No one likes limp veggies.
As always, so much love coming from our kitchen to your home. Stay safe and take care of one another.
Cin Cin,
Sayre
Owner, MARKET
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Sayre's Dill Dip
Prep Time: 5 Minutes or less
Cook Time: 5 Minutes
Overall Time: 5 Minutes
Serves: Who knows…a LOT
- 1 Bottle of your favorite ANYTHING, just be sure to love it
- 1 Bottle of your favorite pagne, iced down SUPER cold
- 1.5 cups sour cream
- 1.5 mayo (just always be sure these measurements are equal parts)
- 3 Tbsp. Dill Weed
- 1 Tbsp. grated red onion
- 3 Tbsp. FINELY chopped FRESH parsley
- 1 ½ Tbsp seasoning salt
- Veggies for dipping (see below)
- Thinly sliced chives for garnish
PREPARATIONS & INSTRUCTIONS
-Pour yourself a glass of something REALLY nice, to off-set the ease and nothing-ness it takes to throw this together. Take a nice long sip, and be super thankful for all that you can count as a blessing. Now…get to cookin’.
-Mix all together. The longer it sits in the fridge, the better. I try to make it 1-2 days ahead of time.
VEGGIES FOR DIPPING:
Grape tomatoes, cucumber spears (seeded and peeled) mini carrots (think fancy, artisan carrots from the farmers market), radish (different colors are great, but regular red and white will do just fine) rinsed cauliflower, broccoli florets, hearts of palm and celery (I like to leave the fluffy leaves of the celery on…they are completely acceptable to eat and look pretty). Can even go wild and throw in some black olives, baby corn, or blanched okra or asparagus.
Cin Cin!
-Sayre Schwiering
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