Every summer at Delanco Camp our faithful head cook, Donna,
would make Dill Dip to go along with veggies on pizza day. Thinking it was an
original recipe, I asked if she would share it. Her response was page 269 in
the Best of Mennonite Fellowship Meals Cook Book!
After I bought the cookbook I had access to the recipe and
of course, have tweaked it here and there over the years, mainly because I don’t
care for the taste of the seasoned salt that the original recipe called for.
Here is my variation of what I still call Donna’s Dill Dip.
1 cup soup cream (8 oz. container)
1 cup mayonnaise
1 tablespoon granulated onion (or dried minced onion)
1 tablespoon dried parsley
2-3 teaspoons dried dill weed
½ teaspoon granulated garlic
½ teaspoon salt
¼ teaspoon Mrs. Dash’s Salt-Free Seasoning (optional)
freshly ground pepper to taste
Mix all ingredients well and refrigerate. Serve with your
choice of fresh, crisp vegetables.
This keeps well in the refrigerator.
