She kept the dip in a Mason jar in the fridge. For a snack, she would give me a dab of dip with some salty potato chips. Inevitably, I would finish one before the other and then claim that I didn’t want to waste anything. “But Grandma,” I would argue, “I have dip left and I just need some more chips. We can’t waste it, right?” This would continue to teeter totter back forth between me needing more chips or dip until she would be on to me.
It was just THAT good.
I wish I could could tell you that my mom and I found her recipe. We didn’t. It was something that my grandmother made with such regularity that she never wrote it down. My mom and I talked about it. She seemed to think that grandma just added dried dill with mayo and sour cream. I did a little research on dill dips and based on the spices my mother used when I was growing up (which I assumed she learned from her mother), I came up with a recipe below.
It’s close to the original, but I can’t say for sure it’s the same. I made it for a cooking school class last week at Orange Tree Imports and it got rave reviews. Students told me it was so good that they would be afraid to make it at home because they would probably eat it in one sitting. I don’t blame them. I didn’t eat my batch in one sitting, but it sure didn’t take long.
Because of its highly addictive nature, this is a great dip to make for the holidays, and it’s so easy! Put away those pre-mixed packets! You can make something from scratch that will taste way better.
Dill (Chip) Dip
[1/2] cup mayonnaise
[1/2] cup and 3 TB. sour cream OR [1/2] cup and 3 TB. Greek Yogurt OR [1/2] cup sour cream and 3 TB. Greek Yogurt*
1 TB. dried dill
[1/2] tsp. onion powder
[1/2] tsp. Lawry’s Seasoning Salt OR any type of salt or flavored salt
*Sour cream and Greek Yogurt are interchangeable in this recipe. I originally made it with a little of each, but plan to make it with just (0%) Greek Yogurt over the holidays to make it a tad healthier. Let your preferences and palate be your guide.
1. In a medium bowl, mix together mayonnaise, sour cream, and Greek yogurt.
2. Add dill, onion powder, and seasoning salt. Stir until combined. Dip is best after chilled in the fridge for 1-2 hours, but don’t be shy. It’s also really good if you eat it right away.
I don’t think I have to tell you that I love this dip.
It’s creamy, it’s tangy, and it takes me instantly back to childhood, curled up in the big green chair in my grandmother’s living room with her china bowl in my chubby little hands.
I call it a chip dip because it is exquisite with salty potato chips. You really at least have to try it, and this from the girl who rarely eats potato chips (anymore). But really it’s a dip with two faces.
It tastes and looks just as good when paired with fresh baby carrots (and celery and broccoli and cucumbers and just about anything on a veggie tray). But when you’re feeling more indulgent…
Break open that bag of chips (baked chips if you must) and let loose a little bit. It wouldn’t be the holidays if you didn’t allow yourself a few treats, right?
What is your favorite dish of your grandmother (or any family relative)? Have you ever tried to recreate it?