What a fun, hot summer! After people to see and places to go, I'm back with lots to share.
I said HOT right? Boise's been in the 90s and 100s all summer long. Usually it starts to cool in the middle of August, but not yet! We've been keeping meals easy and cool.
Fresh, crunchy vegetables and tangy, cool, creamy dill dip is a savory snack, or nice served along-side grilled chicken or sandwiches.
Greek yogurt adds protein, lowering fat and dill pickles give it zing. Try serving it with sweet mini-peppers. They are colorful and surprisingly delicious.
- 1/2 Cup Mayonnaise (I like Best Food's Olive Oil Mayo)
- 1/2 Cup Greek yogurt
- 3 minced dill pickles
- 1 Tbsp Dill Weed
- 1 Tsp Seasoned Salt
- 1 Tsp Chopped Onion Flakes
- 1 Tsp Parsley
This recipe is easily made with a food processor or blender. Add all ingredients to processor bowl or blender and pulse until smooth. Chilled in the fridge for 1-2 hours. Serve with fresh veggies, pretzels, chips, or chunks of soft bread.
Thanks for stopping...stay cool!