Saturday, August 17, 2013

Dill Dip with Pumpernickel Bread

My son texted me a bit ago, wanting the recipe for a dip I used to make years ago, to serve with pumpernickel bread. I haven't made it in ages, but my mouth started watering just thinking about it. I went through my recipe box - not there. I went through my old handwritten cookbook from my early days of marriage - not there. I began to freak a little. I called my mom, from whom I'd originally acquired the recipe - she called back with a recipe for Spinach Salad : ),  which is, indeed, great, but not what I was looking for. I went online; I knew it had Worcestershire sauce in it, and none of them did. I finally pulled out all the recipe discs I have burned through the years, and chose the one from 2002, the earliest one I had, and there I found it. So here it is, in case anyone goes looking for a really great (dill) dip recipe.

Dill Dip with Pumpernickel Bread

2/3 c. sour cream 
2/3 c. Hellman's mayo 
1 T. dried green onions 
1 t. parsley flakes 
1 t. Lowry's seasoned salt
1 t. dried dill  
1 t. Worcestershire sauce
1 t. celery salt
1 t. Accent
Drops of hot sauce to taste

Combine all ingredients. Flavors blend better if made several hours (or a day) ahead, but it's still good served right away. Serve with dark Pumpernickel bread, cut in 1” chunks.


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