Dill Dip

 I need an appetizer dip for a Sunday brunch. This sounds good.

Makes 3 cups (390 g)

1 1/2 cups (195 g) organic, (dairy-free) each: mayonnaise and yogurt

2 Tbs. (30 ml) pickle juice

2 Tbs. (12 g) dried dill

1 Tbs. (9 g) each dried: onions & parsley

1 tsp. (4 g) each: black pepper & garlic powder

Fresh dill, chopped, for garnish

suggestions: organic

• cherry tomatoes
• carrots sticks
• celery sticks
• radishes
• bell pepper slices
• cucumber slices
• zucchini slices
• etc.

1. Stir together the mayonnaise, yogurt,  pickle juice, dill, parsley, minced onions, garlic powder, and black pepper in a medium bowl. 

2. Cover and refrigerate for at least 30 minutes or overnight.
3. Spoon the dill dip into a small bowl and garnish with fresh dill.

4. Serve with any of the suggestions.