Donna's Dill Dip

 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.