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Football Season Dill Dip (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 11/19/2014 - Whoever your favorite team may be, a great dip can really anchor the snack table at a party or gathering. In this dip, fresh dill, yogurt and mayonnaise come together with a bit of sugar and some seasoned salt to deliver a dip that goes great with vegetables and chips.
- 2 cups mayonnaise
- 2 cups whole milk yogurt
- 3 tablespoons minced onion
- 1 teaspoon seasoned salt (recipe below)
- 3 teaspoons fresh dill weed
- 1½-2 teaspoons white sugar, to taste
In a medium bowl, mix mayonnaise, yogurt, minced onion, seasoning salt, dill, and sugar. Refrigerate for at least 8 hours before serving to blend flavors.
- 2 tablespoons salt
- 2 teaspoons sugar
- ½ teaspoon paprika
- ⅓ teaspoon turmeric
- ⅓ teaspoon onion powder
- ⅓ teaspoon garlic powder
- ⅓ teaspoon cornstarch
Mix in a bowl and put into a jar or shaker and use as needed.
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