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Dill and Beau-Monde seasoning pair up with mayo and sour cream for a creamy dip with a zing. Serve it with chips, bread, or crunchy veggies - you won't be disappointed!
serves/makes:
ready in:
2-5 hrs
9 reviews
ingredients
1 cup mayonnaise
1 cup sour cream
1 tablespoon grated onion
1 tablespoon dried parsley
1 tablespoon dried dill weed
1 tablespoon Beau Monde seasoning
directions
Combine all the ingredients together in a bowl and mix well. Cover the bowl and refrigerate for 2-4 hours for the flavors to blend.
Store leftovers in a covered container in the refrigerator for up to 2 days.
recipe tips
For a smoother dip, you can blend the ingredients using a food processor or blender.
Allow the dip to chill for at least 2 hours before serving, as this helps both with the flavor and texture.
Serve the dip in a hollowed-out bread bowl for an impressive presentation.
If the dip is too thick, you can thin it with a little milk or lemon juice.
For a healthier version, try substituting Greek yogurt for part of the mayonnaise or sour cream.
Serve the dip with a variety of dippers, including fresh vegetables, chips, or bread.
Adjust the amount of Beau Monde seasoning as desired.
common recipe questions
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs. Typically, the ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried but you may need to adjust it to taste.
What is Beau Monde seasoning and is there a substitute?
Beau Monde is a spice blend that typically includes celery salt, onion powder, and other spices. If you can't find it, you can use a mix of celery salt and onion powder as a substitute.
Can I make this dip with low-fat mayonnaise and sour cream?
Yes, using low-fat alternatives will work, but it may slightly alter the texture as they typically aren't as creamy as the full-fat versions.
How long can I store this dip in the refrigerator?
It can be stored in a covered container for up to 2 days.
Is it possible to freeze this dip?
Freezing is not recommended as it will become watery when thawed.
nutrition data
65 calories, 7 grams fat, 0 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
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Guest Foodie REVIEW:
November 5, 2019works great on baked potatoes also
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Santo REVIEW:
December 22, 2018Been using this recipe for years except I add cut up slices of dried beef to mine. It's a hit every time!
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phtmom REVIEW:
June 9, 2018Been making this for years only I use green and 1-2 teaspoons of beau monde. Make it the day before. It tastes much better after it has had time to sit. Itâs great with potato chips, crackers or vegetables and is an awesome sandwich spread.
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Tim REVIEW:
December 23, 2016I love this recipe, and have been enjoying it for 40 years! Make sure it has time to sit in the refrigerator to meld the flavors. I usually serve it in a pumpernickel bread bowl but Triscuits work well too. This is one recipe from the 70's that will never be dated.
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Theresa REVIEW:
November 26, 2015turned out great!
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Debbie REVIEW:
May 7, 2015Love this recipe. I add more green onions, some celery, shrimp, sliced ham and fresh parsley and serve it in a sourdough bowl with sliced bread and veggies to dip!! It's a big hit every time..
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18square REVIEW:
March 30, 2013My first taste of Beau Monde Dill Dip occurred during an early autumn weekend in the mid-1970s.It was during the Annual Old Timers Day Party at the Seven Hills Skydivers Drop Zone (Mathaire Field) in York Center, Wisconsin.The airfield was named for Alton Mather, whose farm was located on the west side of Highway 73, across from the airfield and the Seven Hills' facilities on the east side of the highway.Alton was an excellent pilot and would carry skydivers to altitude in Seven Hills' 1956 Cessna 182, "Super 5" (N5555B), for many years.Bernetta, Alton's wife, brought this wonderful concoction to the party, which was centered on a spanferkel. Later during the next week, I called her for the recipe and have been recreating her wonderful dip for family and friends for decades.
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Guest Foodie REVIEW:
December 30, 2009I've been making this dip for years and get asked for the recipe everytime I take it to a family dinner or potluck. The most recent comment came from my world-traveller niece claiming it was "stellar!" It's quick, easy and so scrumptous we could eat it with a spoon but
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Christine REVIEW:
December 22, 2007This recipe is a great quick party dip. Serve it with a variety of fresh veggies(carrots, celery, cauliflower, broccoli etc..) Enjoy!
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