Skip to content Skip to sidebar Skip to footer

Dill Dip

This easy dip tastes wonderful with all sorts of raw vegetables; try serving it with celery, peppers, cucumber, broccoli, or whatever else you have on hand.


  • 1 pint sour cream
  • 1/4 small onion
  • 1 heaping tablespoon dry dill weed
  • 1/2 teaspoon salt or Vege-Sal


  1. Put the sour cream, onion, dill weed, and salt in a food processor, and process until the onion disappears. (If you don't have a food processor, mince the onion very fine and just stir everything together.)
  2. You can serve this right away, but it tastes even better if you let it chill for a few hours.

Yield: 1 pint, containing 25 grams of carbohydrates and 1 gram of fiber, for a total of 24 grams of usable carbs and 16 grams of protein in the batch. (This is easily enough for 10 to 12 people, so no one's going to get more than a few grams of carbs.)

Post a Comment for " Dill Dip"