Fresh Dill and Onion Dip

The end of June brings green onions and fresh dill from my garden.  This also means that I will be asked to supply our holiday cookouts with my dill and onion dip - starting with the 4th of July through Memorial Day.  I have been making this dip for years, and it is the first dip bowl to be cleaned out completed, while others are left untouched.  The great thing about this dip, is it doesn't have any preservatives and isn't loaded with tons of salt, (like the store bought varieties and those pre-made packets you buy).  This recipe serves 8, and you can easily double the recipe for 16.

4 oz cream cheese, at room temperature
1/2 cup sour cream
2 green onions
1 Tabs fresh dill
1 clove garlic
1/4 teas salt

finely chop your green onions

chop your dill, (don't use the stems)

Note:  if you don't have fresh, you can use 1/3 Tab of dried dill, (but it just won't be as yummy as using fresh dill).

finely chop your garlic  Note:  if you don't like garlic, you can omit the garlic, (but it sure does add a lot of flavor).

In a medium bowl cream your sour cream and cream cheese, using a mixer until smooth.

Now add your onion, garlic, dill and salt.  Stir together.

Now, I place it in a smaller container and refrigerate for 30 minutes.  That's all that's required!!

You now have a delicious dip for veggies, chips, etc.

NOTE:  in a pinch - I have substituted mayo for my cream cheese.  It works OK, but the cream cheese flavor just seems to give it that something extra that everyone loves.

Now, you have a great dip for your 4th of July cookout and you won't be feeding your family a ton of salt.