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Dill Dip

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To make this tasty dip we mix together salt, dill weed, mild mustard, toasted onion, celery, parsley, ground dill seed, shallots, garlic, minced green onion and arrowroot. As a seasoning, this is excellent on salmon and other seafood.

Ingredients:
Salt, dill weed, mild mustard, toasted onion, celery, parsley, ground dill seed, shallots, garlic, minced green onion and arrowroot

To make this dip, use 3 to 4 tsp. Dill Dip blend per cup of either sour cream or cream cheese. For a healthier version, try using yogurt or cottage cheese. Try making a Dijon dip by using 2 to 3 tsp. per 1/2 cup of mayo and 1/4 cup of Dijon and a couple squirts of fresh lemon to taste. Another great idea is to chill the dip overnight, hollow out a loaf of pumpernickel or rye bread saving the cuttings for dipping, and fill your “bread bowl” with Dill Dip. Great presentation!

Purchase in bags:

1 oz.

bag

$2.30

2 oz.

bag

$3.65

4 oz.

bag

$5.95

8 oz.

bag

$9.30

16 oz.

bag

$16.35

Purchase in glass bottles:

Small glass
(net 1.00 oz)

$3.35

Medium glass
(net 2.00 oz)

$4.70

Large glass
(net 5.20 oz)

$8.25

Purchase bottle refills (in bags):

Small refill (in bag)
(net 1.00 oz)

$2.30

Medium refill (in bag)
(net 2.00 oz)

$3.65

Large refill (in bag)
(net 5.20 oz)

$7.00



The following recipes use Dill Dip.



“We had a cookout over the weekend. My husband spent one hour making his BBQ sauce. I followed the recipe on the Red Rocks Hickory Smoke Seasoning. It took about two minutes. My sauce was the hit of the cookout!”

-Jan W. of Atlanta, GA

“We had a cookout over the weekend. My husband spent one hour making his BBQ sauce. I followed the recipe on the Red Rocks Hickory Smoke Seasoning. It took about two minutes. My sauce was the hit of the cookout!”

-Jan W. of Atlanta, GA