Dill Dip Recipe

• 1 pint sour cream
• 1/4 small onion
• 1 heaping tablespoon dry dill weed
• 1/2 tsp salt or Vege-Sal

1. Put the sour cream, onion, dill weed, and salt in a food processor and process until the onion disappears. Alternately, you can mince the onion very fine and just stir everything together.
2. Serve immediately or let it chill in the refrigerator for a few hours.

Yield: 1 pint, containing 25 grams of carbohydrates and 1 gram of fiber for a total of 24 grams of usable carbs and 16 grams of protein in the batch. The batch can easily serve 10-12 people when used as a dip for veggies.