Dill Dip

125 mins (prep 5, cooking 120)
6 ingredients
20 servings
I got this recipe from my mom. It is traditionally served in a rye bread bowl (rip out pieces of bread in the top to hollow out a bowl for the dip, and then place the bread around the edges of the platter). It can also be served without the bread with veggies or chips.

Categories:  beginner-cook , midwestern-u.s. , 3-steps-or-less , north-american , kosher , free-of... , <-4-hours , brunch , appetizer , potluck , low-in... , eggs~dairy , time-to-make , low-protein , served-cold , dip , easy , presentation , american , number-of-servings , vegetarian , to-go... , for-large-groups ,
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Serving Size (13.09 g)
Servings 20
Amount per Serving
Calories 81.9 Calories from Fat 82.8
% Daily Value *
Total Fat 9.2g 283.23%
Saturated Fat 1.28g 127.61%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 57.59mg 47.99%
Total Carbohydrate 0.15g 0.99%
Dietary Fiber 0.01 g 1.12%
Sugars 0.04 g %
Protein 0.03g 1.03%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.95mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
light sour cream, dill weed, dried parsley, dried onion flakes