Today's grativibe is about smiling over the smallest successes.
This dip has become a staple in our house in a very short time. It all started late last year when we bought a small cottage at Chautauqua Lake, NY.
Not far from the cottage is a grocery store called Wegman's. If you're unfamiliar, Wegman's has a cult following. For years Pittsburghers have been clamoring, begging actually, for a Wegman's. We're just not on their radar. Whatever the reason, we're missing out in a big way, and BOY DON'T WE KNOW IT.
Because our little cottage needs a lot of work before we can stay overnight - heck, before we can even use the bathroom there - we make regular trips to check out the contractor's progress, mow the grass, stuff like that. It's 2 hours and 40 minutes door to door, so it's easy to make a day trip.
While we're there, we make a point to swing by Wegman's for lunch (oooh, those chicken parm hot subs!) and pick up new favorites that we can't get at home. One of those favorites is Rye Bread Dip. Oh my, it's so good and not just for bread. It's amazing paired with pretzels, chips, and veggies, too.
We got hooked fast. Apparently, we're not the only ones.
The sad day came when Wegman's was sold out, and they had no idea when it might be restocked. A couple weeks later, still none. I can't live like this, man.
Sorry, but what's a girl to do? I set about making that good dip myself, that's what. Gotta say... I kinda nailed it.
We shared it with friends who also love the Rye Bread Dip, and they agree. It was gobbled up by family during Father's Day weekend together. Can confirm - it's a keeper.
We may never buy it again.
That Good Dip
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons dried onion flakes
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh dill, chopped
- ¾ teaspoon onion powder
- ¾ teaspoon celery salt
- ½ teaspoon powdered sugar
Ideas for Dippins
- potato chips
- carrots, sliced on diagonal
- broccoli florets
- cauliflower florets
- bell peppers, sliced into rings
- celery, cut into sticks
- bread - pumpernickel, rye, your favorite, cubed
- Whisk sour cream and mayonnaise until smooth. Add remaining ingredients and stir until thoroughly mixed.
- Serve with vegetables, potato chips, pretzels, and/or cubed bread.
- Best if made the day before. Keep refrigerated in a covered bowl.
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