Dill, Sour Cream and Onion Vegetable Dip

Watching four hours of TV – even the Olympics – makes me want to munch junk food indiscriminately and without attention to the total amount consumed by the end of the evening, so to (try) to avoid that, I made this dip and crudité in hopes of filling up on tasty veggies instead.

I whipped this up for the Super Bowl and for the Opening Ceremonies, and it was a big hit – which is saying something when it’s competing with nachos, cake, brownies, chips, etc.


Dill, Sour Cream and Onion Vegetable Dip
Adapted from Recipezaar

Don’t forget vegetables for dipping – baby carrots, broccoli florets, red and yellow peppers, snow peas, or cucumbers are all great choices.

  • one 16 ounce container of sour cream (I used full fat, but feel free to try lower fat sour creams)
  • 3/4 cup mayonnaise
  • 1/3 of a sweet yellow onion, minced
  • one small container of baby dill (about 1/4 cup before chopping)
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon Vege-Sal

Mix the sour cream and mayonnaise together. Yes, I made this in a very unattractive plastic tupperware because I was bringing it over to my mom’s later for the Opening Ceremonies and didn’t want to dirty an extra dish. I’m practical like that.


Remove the dill leaves from the stalk.


Chop finely.


Chop the onion and add, along with the Worcestershire sauce and salts. Mix thoroughly and add seasonings to your taste.


Chop up whatever veggies you chose and dunk away!

Email or Share This Post



It needs three exclamation points because I’m SO RIDONKULOUSLY EXCITED that the Winter Olympics are finally happening! I’m watching ski jumping right now. Because every four years, let’s be honest, we all need a little ski jumping in our lives.

Eddie the Eagle! Britain's lone entrant in the 1988 ski jump.

Eddie the Eagle! Britain's lone entrant in the 1988 ski jump, self-funded and generally acknowledged to be terrible. He finished last, but everyone fell in love with his passion for sport.

There’s a long story about why I love the Olympics so much, but I’ll get to it sometime over the next two weeks. For now, suffice it to say that I watched a lot of Olympics when I was a kid and loving it was basically ingrained in me from birth. Naturally, I celebrate during the whole two glorious weeks.

Weren’t the opening ceremonies lovely?! The draping in the shape of the mountains in Whistler was so artistically done, and the floor that changed colors (was it an LCD floor? how did they do that?) created the mood of each segment beautifully – and I like the icicle-esque Olympic Flame.





So how to have people over for the Olympics? High Rise Hostess has a great idea to combine après-ski flavor with the Olympics, which is an idea I love because après-ski is so rarely done outside of ski towns and as you all know, I enjoy it any time or place. She suggests serving fondue, mulled cider and beer, which just sounds like the tastiest combination. If only I had a fondue pot….maybe I should buy one because it sounds SO fun to all huddle around the pot and bring a little bit of Olympic and après-ski spirit into a party.

Or I could be really inauthentic, make a cheese sauce in a regular pot, and call it good. ;)

Related Posts with Thumbnails