Dilly Dip is so easy to make, and so yummy, that you can skip buying store bought dips and make this at home! The only problem is that you might not be able to get your kids to eat their veggies without it!
My garden is exploding with all kinds of fresh veggies; carrots, zucchini, cucumbers, tomatoes, peppers, and more! I think everyone can admit that veggies are better straight from the garden, and I think we can admit they are better when they are dunked in some kind of dip! Dilly Dip is a game changer when it comes to serving all that fresh produce!
Dilly Dip is made right in the blender, that’s how easy it is! The hardest part of making it is letting it sit in the fridge for a few hours while you wait for all the flavors to marry one another!
- Add cottage cheese (you can use Greek yogurt if you’d rather) to a blender.
- Add sour cream to blender (I used light) and blend.
- Next add seasonings; parsley, dill weed, season salt, pepper, onion powder, and a little tabasco sauce.
- I also added a little lemon juice.
- Blend everything together.
Pour dip in a jar or container and let it hang out in the fridge for a couple hours. Now if this is the hardest part of making this recipe I do think anyone can handle it!
Of course Dilly Dip can be served with veggies or on salad, but it’s also out of this world served with potato chips! Really, I can’t wait for you to try that! It’s another one of those little addictions that might not allow you to eat potato chips by themselves again! It’s also awesome on top of baked potatoes too.
My youngest loves to be in the garden with me…well, maybe he loves to be in the garden without me even more! He wanders in from the farm several times a day and grabs a little snack. He claims carrots taste better with dirt still on them and doesn’t even bother washing them off in the hose first. He’s pretty healthy so maybe he’s on to something!
- 1 cup cottage cheese (or you can substitute Greek yogurt instead)
- 1 cup sour cream
- 1 tsp. onion powder
- 1 tsp. season salt
- 1 T. dry parsely flakes (or 3 T. fresh)
- 1½ tsp. dill week
- ½ tsp. cracked pepper
- dash of hot sauce, to taste
- ½ T. lemon juice
- Add cottage cheese and sour cream to blender. Blend until smooth.
- Add remaining ingredients and blend until combined.
- Pour into a jar, or container, and refrigerate for at least 2 hours.
- Serve with veggies, potato chips, or over salad or baked potatoes.