Make Ahead
Dill Dip
Popular on Food52
6 Reviews
Marcy
January 16, 2019
I have a much better version of this recipe -
3/4 cup mayo
3/4 cup sour crean
1 T dried onion
1 t dried dill weed
1 t Beau Monde seasoning
1 t dried parsley
Combine and refrigerate at least two hours.
3/4 cup mayo
3/4 cup sour crean
1 T dried onion
1 t dried dill weed
1 t Beau Monde seasoning
1 t dried parsley
Combine and refrigerate at least two hours.
Manhattan T.
June 28, 2020
This is the one my mom and aunt always made, simply called "Beau Monde dip." It's still a winner.
Roy C.
January 7, 2019
I queued this recipe up a couple of weeks ago to try. I had such high expectations for this recipe. I used garlic powder rather than garlic salt, and used a full tablespoon of seasoned salt, as prescribed. I doubled the sour cream to try to rescue the experiment. Still way too salty. I am adjusting my process to re-check reviews before actually trying a recipe. Others had found the flaw before me. I think one teaspoon of seasoned salt would be too much. Who in the test kitchen signed off on this?
Brooke H.
December 27, 2018
I agree that the recipe as written is much too salty. Based on Ruth's review, I reduced the seasoned salt to 1/2 tbs and used garlic powder instead of garlic salt. It was still quite salty, though the flavor was great. I'd make it again and reduce the salt even further.
Ruth
December 24, 2018
I made this dip, thinking it would be simple to make and a nice accompaniment for assorted vegetables. Unfortunately, I was sadly mistaken! It was too salty, even the salt lovers in the family couldn’t eat it. I even tried to add more sour cream, it didn’t help. Please confirm the amount of seasonings.
Jenny
December 24, 2018
I’m sorry it didn’t work out for you. I checked the recipe again and those are the correct amounts. I found that letting it sit a day mellowed out the taste.
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