One of my favorite dips is Dill Weed Dip. My mom always made it with Pumpernickel Bread - hollowing out a round loaf to hold the dip and cutting up another loaf for dipping. This is a dip that gets better if you can make it the night before, but is still good even if you make it up right before you need it. It's also very easy to resize, with a 1:1 ratio on Mayonnaise and Sour Cream. Of course, to make it healthier, I tend to use the less fat Mayo and Sour Cream.
I use this dip for everything - pumpernickel bread, vegetables, chips.
1 pint Sour Cream
1 pint Mayonnaise
1 1/2 tsp Beau Monde Seasonings
1 1/2 tsp Dill Weed
1 tsp Parsley Flakes
1 tsp fresh onion, finely chopped
Mix ingredients, refrigerate until ready to serve.
This recipe makes enough for two loaves of Pumpernickel Bread.
For more spice recipes, check out the Ultimate Recipe Swap Herb and Spice Edition.