Tuesday, July 27, 2010

Best veggie dip I've ever had

*Note - This post has been updated and copied to my new blog.

I'll be up front right away. This dip is not some virtuous recipe that calls for essential fatty acids, green superfoods or artisinal sea salt. It uses celery salt. It uses full fat store bought mayo. It uses GARLIC POWDER! I make no claim that it is healthy in quantities greater than a tablespoon or so (and really, who eats a tablespoon of dip?) And honestly, if you've come to expect that kind of uber-healthy recipe from me, have you really been reading my blog? LOL

What is this dip then? Well for starters it is part of my childhood. My mother's cousin gave her this recipe back in the early 80's, I believe. There may have been a Tupperware party involved. For all I know the recipe comes from the back of a package of something. I have no clue. But from that point on it's been my mother's go-to vegetable dip recipe. And it's mine, too.

Mom doesn't make it quite as robust as I do. I've doubled the original amounts of things like garlic and onion powder and Tabasco. But it's basically the same dip. Equal parts of sour cream and mayo (Hellman's only, reads the original recipe) flavoured with dill, onion, garlic, celery salt (originally "Beau Monde" seasoning, but I haven't seen that around in ages) and Tabasco. While you *could* use low fat or even fat free sour cream and/or mayo, I've done it and it really doesn't taste as good. If I were having this every week I'd consider getting used to it, but this is a sometimes recipe and we don't mind the extra fat and calories. Besides, we're eating it with raw vegetables for crying out loud!

Left to sit in the fridge overnight, the flavours marry into a smooth, creamy dip with a little punch and lots of flavour. I am some enjoying right now, as I type this blog post. This dip is so good that I'll eat a plate of raw cauliflower if it's around. Heck, I'll even consider thinking about possibly contemplating trying celery with it. It's that good. My preferred dippers are carrot sticks, though. I love their crunch with the smooth dip. But any sturdy veggie works well. Even zucchini spears, which are less wet than cucumber slices and hold the dip better.

Okay, without further ado (and before I forget to actually add it), here is the recipe. I hope you enjoy it. And if you do, please tell me. I love to hear about people enjoying the things I share.

1 Cup sour cream
1 Cup Hellman's Mayo
1 1/2 tsp parsley (dried is fine - or just omit it as I often do)
1 tsp dried dill (mine is usually heaped)
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
10-15 drops of Tabasco
finely sliced scallion, green tops only

Combine everything and allow to mellow in the fridge for at least a few hours. Overnight is better. Adjust seasonings to taste. Enjoy!


  1. I love everything made with celery salt. It's an ingredient that is under used and under appreciated in my opinion. That's why I love to drink a Caesar - the celery salt around the edge. I'll try the dip - thanks!

  2. Dawne, I agree. It's totally underused. My grandparents used to season their steaks with garlic powder, onion powder and celery salt before grilling. That is really good.

    Andrew has taken a shine to hot dogs, Chicago style. Basically you just sprinkle them with a bit of celery salt before adding the mustard. It's actually quite tasty, if you don't mind adding a pinch of salt to a hot dog. LOL