This time of year in particular, we tend to eat a lot more fresh vegetables and changing up the dip helps add some variety to our snacking. Bill and I both love dill and depending on where it is grown, is either a perennial or an annual herb. Of course, here in MN it’s an annual because not many herbs survive our winters outdoors! Its fern-like leaves are aromatic and smell “lemony’ to me. I use it to flavor many dishes (especially fish) and by adding fresh herbs in your dishes and dips, it really makes the difference adding flavor! Choosing low-fat ingredients such as cottage cheese and/or low-fat sour cream will help reduce calories. Another option is to exchange the sour cream with non-fat Greek Yogurt and you could add fresh lemon rind and/or juice to add brightness. In the past, I’ve even added dried herb varieties for roasting vegetables, etc. for more flavor! Just use what ever you have on hand!
1 Cup Mayonnaise (Hellmann’s)
1/2 Cup Sour Cream, light
1 Cup Cottage Cheese, 1%
3 Tablespoons Garlic Salt (you could use one or two fresh cloves – plus 2 Tablespoons kosher salt)
1/3 Cup Dill Weed, dried
1/2 Cup Dill, fresh minced
1 Tablespoon Shallot, minced (optional)