Dill Dip

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.

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?

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.

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.