DILL DIP (Net Wt. 12g)

INGREDIENTS: Dried Dill Weed, Himalayan Pink Salt, Fine Ground Black Pepper, Granulated Garlic (Dehydrated Garlic), Granulated Onion (Dehydrated Onion)

INSTRUCTIONS: Mix packet contents with 1 1/2 cup sour cream and 1/2 cup mayonnaise in a bowl until evenly mixed. Cover and refrigerate.

To prepare as Dill Egg Salad, mix 1/4 cup of prepared dip with 1 tsp pickle juice or vinegar.  Stir in 6 peeled and chopped hard boiled eggs.  Add some chopped pickles or chopped pickled jalepenos if you’d like!  Season with salt and pepper to taste.  Serve on your choice of bread.

To prepare as Baked Creamy Dill Fish, preheat oven to 350 degrees F.  Lightly season 2 pounds of your favorite white fish with salt and pepper.  Drizzle with a little olive oil and place in a baking dish.  Bake for about 10-15 minutes, or until the thickest part is cooked through (internal temp of 145 degrees F).  The baking time will depend on the thickness of your fish.  Remove the pan from the oven and spread 1 cup of the prepared dip over the fish.  Return to the oven and bake for an additional 10 minutes.  This works well with skinless salmon too.

This product was produced at a Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.