Publisher Photo
Publisher Photo
This refreshing, easy-to-mix salad dressing scores big with Kathryn Anderson's family and friends in Wallkill, New York. The creamy blend adds big dill flavor to garden-fresh salads, yet it's thick enough to use as a lively dip for raw veggies.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 5 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 5 min.

Ingredients

  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tablespoons half-and-half cream
  • 1 tablespoon dill weed
  • 1-1/2 teaspoon sugar
  • 3/4 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce

Directions

In a small bowl, combine all ingredients; stir until smooth. Cover and chill. Serve over salad greens or as a dip for raw vegetables. Store in the refrigerator. Yield: 1-1/4 cups.
Originally published as Creamy Dill Dressing in Quick Cooking March/April 1998, p11

Nutritional Facts

2 tablespoons: 186 calories, 19g fat (4g saturated fat), 16mg cholesterol, 128mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.

  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tablespoons half-and-half cream
  • 1 tablespoon dill weed
  • 1-1/2 teaspoon sugar
  • 3/4 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  1. In a small bowl, combine all ingredients; stir until smooth. Cover and chill. Serve over salad greens or as a dip for raw vegetables. Store in the refrigerator. Yield: 1-1/4 cups.
Originally published as Creamy Dill Dressing in Quick Cooking March/April 1998, p11

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