Garlic and Dill Dip
I’ve heard on more than one occasion that it is a sin to eat your steak with ketchup. Although I am not a fan of ketchup- I do enjoy pairing my steak with veggies and a tangy sauce or dip. In my opinion, it adds some life and excitement to the meal.
Here’s my allergy-friendly spin on a classic Garlic and Dill Dip recipe. Enjoy as an appetizer with fresh veggies, chips, bread, or live life on the wild side and serve it as a compliment to a big juicy steak right off the grill. You won’t be sorry.
Ingredients:
1 cup mayo of choice. Remember to choose a mayo that is free of harmful fats like canola, safflower and vegetable oil. If you can’t have eggs, look for these brands: Vegenaise, Fabinaise, Chosen Foods Vegan Mayo
1 tablespoon Dried Dill Weed
½ tablespoon Dried Minced Onion
1 tablespoon Dried Parsley
1 teaspoon Garlic Powder
1/8 Teaspoon Salt
Instructions
Mix all ingredients together in a medium bowl. Cover and chill for at least 30 minutes before serving.
