This dip is Stacey’s favourite. Anything with some added ‘heat’ and she’s in! This creamy ranch inspired dip is infused with dill, lemon pepper and jalapeño. The longer it sits, the better it gets. Well at least if you ask Stacey.
If you want Meg’s vote, this one is best enjoyed as soon as it’s mixed. The longer it sits and the ingredients have time to fuse, the spicier it will get. It might not pack a punch right away; but if ‘heat’ is what you’re looking for, then mix it a day ahead. Spice is what you’ll get!
Perfect for dipping our fries (https://cutcooking.com/french-fries/), veggies or using on any Mexican dish. This recipe also stores well in the fridge if you do happen to have any leftovers. Ha, let’s be honest, Stacey will dip anything in this one.
Find a medium sized bowl or jar and combine all the ingredients. That’s it!
Spicy Dill DipCourse: Dips, SidesCuisine: CanadianDifficulty: easy
This creamy spicy dip infuses flavours of lemon, jalapeño, and dill. It starts mild but the longer it sits, the more heat you’ll find! Perfect for fries (https://cutcooking.com/french-fries/), raw veggies, and Mexican dishes.
1/2 cup mayonnaise
1/2 cup plain gluten free yogurt
1/3 cup jalapeño, chopped small
2 tsp dill weed
2 tsp lemon pepper
1 tsp dried chili pepper flakes
1 tsp apple cider vinegar
1/2 tsp salt
- Combine all ingredients in a medium mixing bowl or jar.
- Stir well.
- Start dipping if you’re on ‘team Meg’…or wait a day in ‘camp Stacey’ if you like more heat!
- Delish either way,
Stacey and Meg