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Dip/Sauce, Dill Ranch (D, KLP, TNT)
Source: "Creative Kosher Cooking," A Revised Compilation of Favorite Recipes of Friends of the H.F. Epstein Hebrew Academy, St. Louis, MO - Nancy Novack
Yield: 2 cups

1 cup mayonnaise
1 cup sour cream
1 tbsp. plus 2 tsp. dried onion, minced
1 tbsp. plus 2 tsp. parsley flakes
1-2/3 tsp. dry dill weed
1-2/3 tsp. garlic salt or seasoned salt (I omit)

Mix all ingredients. Try to make in advance. The recipe says a day ahead of time, so that they ingredients have time to meld.

Poster's Notes:
I use light mayonnaise and non-fat yogurt and omit the salt.

This recipe was originally listed as a dip that one would put in a hollowed out round loaf of bread. I make it with non-fat yogurt instead of sour cream. I am sure it would work with any fish.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A