I clipped this homemade vegetable dip recipe from who-knows-where years ago. It keeps well in the refrigerator. You begin with equal portions of sour cream and mayonnaise and add some basic seasonings: garlic, minced onion, Beau Monde, dillweed, and parsley.
There are two things I like about this dip: 1) It’s easy to make and stores for a long time in the refrigerator. 2) It’s delicious.
I’ve substituted plain Greek yogurt or plain yogurt in place of the sour cream for a healthier choice.
You can decrease your amounts if you don’t want as much dip. The original recipe actually came in smaller portions, but this is the size I always make. That’s because when there are guys who show up at my house looking for food, this is a sure way to get them to eat some vegetables. As long as there’s dip, they keep dipping.
This recipe keeps in the refrigerator as long as sour cream and mayonnaise would keep in your refrigerator. Mix it up a few days before you’ll be serving it, and the flavor will go right through the dip. There is no last-minute preparation for this dip.
Fix a tray of raw vegetables: carrots, celery, tomatoes, cauliflower, broccoli, and cucumbers. Then add this vegetable dip, and you’ll have an entree’ that will bring folks coming back for more.
- 2 cups mayonnaise
- 2 cups Sour Cream (or Greek yogurt or yogurt)
- 3 Tbsp minced onion
- 1 Tbsp minced parsley
- 3 tsp dillweed seasoning
- 3 tsp Beau Monde seasoning
- 1½ tsp crushed garlic (I use garlic powder)
- Mix all ingredients together and let it sit overnight.
- Store in air tight container in refrigerator and it will keep for weeks