Try this Low-Calorie Dill Dip recipe.
- Carbohydrate 19.0391233340352 g
- Cholesterol 78.4 mg
- Fat 52.93242 g
- Fiber 0.512066669307897 g
- Protein 9.28469333336424 g
- Saturated Fat 15.586396 g
- Serving Size 1 1 Serving (245g)
- Sodium 836.709666666748 mg
- Sugar 18.5270566647273 g
- Trans Fat 2.956422 g
- Calories 574 calories
Step-by-step
- Stir together all ingredients
- Store, covered, in the refrigerator.
- Serve as a party snack with fresh vegetables or with pita bread cut into triangles and toasted in the oven.
Why does this condiment taste sharper on the second day than it does immediately after mixing? Dehydrated herbs require hydration time to release their essential oils into a fat medium. Reduced-calorie mayonnaise and light sour cream contain higher water percentages than their full-fat counterparts, which alters emulsion stability during storage. Allowing the mixture to rest covered in the refrigerator for at least eight hours lets dried dill weed fully hydrate, softening its brittle texture while distributing flavor compounds evenly throughout the dairy base.
Fresh parsley and thin green onion slices behave differently during this resting period. Raw aromatics continue to break down enzymatically over twelve hours, releasing sulfur compounds that can overpower milder ingredients if left past a 48-hour storage window. Removing leftover green onions after one day prevents unwanted bitterness in the remaining dip. Substituting fresh dill for dried requires a three-to-one volume ratio because fresh herbs pack more water weight and less concentrated aromatic density per tablespoon.
Stirring the blend vigorously just before serving reincorporates any moisture separation that occurs during chilling. Pita triangles baked at 375 degrees Fahrenheit for precisely eight minutes provide the structural rigidity needed for scooping this emulsion without breaking.
