One of the ways I use dried dill weed is in Dill Dip. The original recipe called for sour cream. We prefer to use plain yogurt. I like the flavor better and when I use non-fat yogurt, it cuts the calories considerably. All the ingredients are shelf stable except the yogurt. If you make your own yogurt, this would become a food storage recipe. It’s great for dipping vegetables, crackers, and chips and can also be used as a salad dressing or topping for baked potatoes.
DILL DIP
1 cup plain yogurt
2/3 cup mayonnaise
1 tablespoon dried onion
1 tablespoon dried parsley
1 tablespoon dried dill weed
1 teaspoon seasoned salt
Combine ingredients thoroughly and refrigerate for several hours.
