Sunday, June 20, 2010

Dill Weed Dip

This addictive recipe came to me from Audrey, who is blessed with a very large garden full of fresh vegetables during the summer months. No matter what the season, when dining at Audrey's, you will find mostly fresh vegetables served in salads and home baked bread. She claims to not like cooking, but is always a taste of the earth's abundance when I go there. This is adapted from one of her staples. 

Dill Weed Dip
8 ounces mayonnaise
8 ounces sour cream
1/2 teaspoon Accent (monosodium glutamate)
3 tablespoons dill weed
1 tablespoon garlic salt

Combine all ingredients and allow to sit for a few hours to blend the seasonings. You can also add less dill weed and an equal amount of other herbs, such as chives, onion flakes, parsley or whatever you wish. Most people I know are shocked that I would use MSG, but they seem to be unaware of what it actually is. Studies have shown that most people only have reactions when they think it is in the food. It's pretty neat stuff actually. It is derived from seaweed and makes the flavors bolder. But like all sodium products, one should use it sparingly - only enough to enhance the flavor and no more. Feel free to omit the ingredient if you wish.

Dill Dip on Foodista Print This Recipe


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