*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This dip is great anytime - not just March 17 - keep the ingredients on hand and then whip it up when you need dip. It does need to chill for about 2 hours so the dry spices absorb moisture. The following changes will reduce the saltiness... use all sour cream (no mayo) omit the onion salt and MSG increase the minced onion. See my photo for a fun way to organize veggies like an Irish Flag.
Not enough freshness more sour creme more dill (I used fresh dill) and a dash of lemon juice made this recipe more appealing. I would possibly remove the msg from this recipe as the dip was somewhat overpowering.
This is a great dip. I used to buy Knorr Herb Dip but they stopped making it and this recipe is an exact replacement for that mix. I found it to be a bit too salty for my tastes so I may reduce the salt next time. Other than that it is great!
This was a very good dip. I used fresh dill more than was called for in the recipe and it turned out well. I loved the idea of serving the dip in the pepper it definately added to the presentation! I found the dip a little salty and next time I will use all sour cream and no mayo. All in all a good dip!