Dill Dip

I tend to get on kicks where I'll use one particular type of herb or spice in almost all of my cooking. For a long time it was rosemary, but lately it has been dill. When I was flipping through my family reunion cookbook recently I noticed that my grandmother's dill dip recipe was included. I loved this dip as a kid. Grandma would make it in the summer and take it to the lake and my cousin and I would eat it on chips or raw vegetables. She would also make it in the winter and put it in a hollowed out bread round with cubes of different varieties of bread to dip in it. I haven't had grandma's dill dip in years, so this afternoon I made up a half batch of it and have been dipping triscuts in it. It's definitely as good as I remember it being.

Dill Dip:

2 C. Mayo
2 C. Sour Cream
2 Tbsp dill weed
2 Tbsp parsley flakes
2 Tbsp chopped dehydrated onions
2 tsp seasoned salt

Mix well. Refrigerate at least 2 hours before serving.