Serves: 5
Total Calories: 416
Mix and serve with fresh asparagus spears, sliced zucchini, green onions, cherry tomatoes, celery, carrot sticks, cauliflower or radishes.
Editor's Extra: This is also good with crackers, chips, crusty bread . . . truly a delicious dip.
Fun Fact: In 1756, while Duc de Richelieu was defeating the British at Port Mahon, his French chef was creating a victory feast that included a sauce made of cream and eggs. When the chef realized that there was no cream in the kitchen, he improvised by substituting olive oil for cream. A new culinary masterpiece was born, and the chef named it “Mahonnaise” in honor of the Duc’s victory at Port Mahon. In 1903, German immigrant Richard Hellmann opened a delicatessen in New York City. His wife’s recipe for mayonnaise was featured in salads and it became so popular that he began selling it in “wooden boats” that were used for weighing butter.
This Dill Dip recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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