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

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

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.

10 MIN PREP
10 MIN TOTAL
1 Cup servings
Ingredients
⅔ cup Organic Valley Sour Cream
Mayonnaise
⅓ cup organic mayo
Mayonnaise
Dill
1 teaspoon organic dried dill weed
Dill
1 teaspoon organic garlic powder
A lemon with a slice on the side.
1 organic lemon
A lemon with a slice on the side.
A small bowl of salt.
Salt and pepper to taste
A small bowl of salt.

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.
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