In this video, Betty demonstrates how to make a delicious *fat free* Dill Weed Dip. Since the dip uses seasonings and 2 herbs, Betty gives viewers a tour of her herb garden.
Read the full transcript »
Hi I’m Betty. Welcome to Betty’s Kitchen. Today, we’re making a nice healthy dip which is called dill weed dip on party rye bread. Some of you have been asking for some healthy foods and we’re going to be using this dip for other purposes like it has two fresh herbs in it and I’ve been telling you about my herb garden so let’s go pick our herbs. So we have to go outside to get to the herb garden and if you’ll just follow me, we’ll have to go around the front of the house and my little dog Remy, my big dog, he’s gained a little weight. We’ve been working on our landscaping so you’re going to find that the grass is not in good condition around the herb garden. A lot of it is missing, it needs to be replanted, it’s kind of moist this morning so a little bit messy but we’ll get there. And here it is, so you can see, I tried to do a little ornamental stuff with a little ivy all the way around, some – in here. Those were actually just left over from last year and I replanted them and I had cilantro left over from last year so I planted it here. We’re going to have something ornamental here and then what I have growing, this is a cherry tomato plant, and then we have rosemary there, we have tarragon there, we have Italian parsley there, curly parsley there. At the end down there is thyme, here we have chives and here we have some basil and then we have our dill weed. We have sage, we have two oregano plants and this is lavender which is not one of our herbs but it’s kind of nice to have in an herb garden. So my recipe calls for dill weed and also curly parsley so I’m going down to the fresh growth to get the nicest, freshest and I just need a teaspoonful so I’m not getting very much. Also doing the same with the curly parsley. Got plenty of it here so just enough for a teaspoonful and I’ll see you back inside in the kitchen. So back in the kitchen ready to make our dip. And you all notice that I have washed and cut up the dill weed, one teaspoon and also the curly parsley, one teaspoon and we’ll be using those when we get around to it. This dip starts with mayonnaise and I used free mayo which means that it’s fat free and there will be some calories that are cut out that way and we need two thirds of a cup. So I didn’t really have a very small measure and I’m using this tall one that it had two thirds of a cup of mayonnaise in it. To that, we’re going to add some sour cream and you’ll notice that I have fat free sour cream. Trying to cut the calories again and we’ll put that in with our mayonnaise and then it’s time to spice it up. We could stir that together but we’re going to stirring when the spices go in so I’ll just wait. You do need some onion, an onion of this size, you just need the top portion and this is the smallest onion I had so I wanted to save it so I have a little ziplock back here, I’ll put that in and save it. But I just need one teaspoon, minced onion. Then our two lovely fresh herbs and if you don’t have fresh, don’t worry about it, just use the dried, just in a bottle at your grocery store or can, you’ll find that we have dill weed and you have parsley, dried parsley. So one teaspoon of each of those. Now this is really to your taste. If you like things spicier, add more. If you like them less spicy, add more of the mayonnaise and sour cream to cut it down in flavor. The last ingredient here is le mond seasoning, one teaspoon. And then it’s just a matter of blending this. So give me a minute, I’ll get it blended. So I finished blending my dip and I’ve poured it into a nice serving dish, there we go, it’s nice and pretty. When you get ready to serve this, you can use vegetables if you like in fact in the next few days, I’m going to give you lots of vegetables that you can dip in this dip. But I like it sometimes with this party rye. It’s just rye bread that you find in your store but it’s little bitty pieces, it’s a small loaf and then you can j