Garlic Lemon Dill Dip

Name: Garlic Lemon Dill Dip
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 2/3 cup [Organic Valley® Sour Cream]; 1/3 cup organic mayo; 1 teaspoon organic dried dill weed; 1 teaspoon organic garlic powder; 1 organic lemon; salt and pepper to taste

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Garlic Lemon Dill Dip displayed on a cutting board with lemon, carrots and celery.

This Garlic Lemon Dill Dip can easily be made ahead of time. Make this the day before and store in an airtight container in the fridge until you’re ready to serve.

Featured in:Game Day Dip Recipes for Every Quarter and a Bonus Halftime Snack

10 min Prep10 min Total

10 min Prep•10 min Total

6 Servings

(1/6 cup per serving)

10 min Prep10 min Total

10 min Prep•10 min Total

6 Servings

(1/6 cup per serving)

This Garlic Lemon Dill Dip can easily be made ahead of time. Make this the day before and store in an airtight container in the fridge until you’re ready to serve.

Featured in:

Game Day Dip Recipes for Every Quarter and a Bonus Halftime Snack

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Ingredients

⅓ cup organic mayo
1 teaspoon organic dried dill weed
1 teaspoon organic garlic powder
1 organic lemon
salt and pepper to taste

Directions

In a medium bowl, add the sour cream, mayo, dill, minced garlic and garlic powder.
Add the juice and zest of the lemon and mix together.
Add salt and pepper to taste.
Serve with veggies or chips.
Store in an airtight container in the fridge for up to one week.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

In a medium bowl, add the sour cream, mayo, dill, minced garlic and garlic powder.
Add the juice and zest of the lemon and mix together.
Add salt and pepper to taste.
Serve with veggies or chips.
Store in an airtight container in the fridge for up to one week.