Dilly Veggie Dunk

Dilly Veggie Dunk


  • 1 cup low-fat sour cream, half-and-half or plain yogurt
  • 1 tablespoon instant minced onion
  • 1/2 teaspoon dried dill weed
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 garlic salt
  • 2 drops hot pepper sauce
  • 3 hard-cooked eggs, sliced
  • Fresh dill weed (optional)
  • Fresh vegetable dippers


  1. Combine all ingredients except eggs, fresh dill weed and dippers. Beat until well blended.
  2. Reserve 2 center hard-cooked egg slices for garnish. Chop remaining eggs.
  3. Stir chopped eggs into sour cream mixture.
  4. Cover and chill to blend flavors.
  5. Garnish with reserved egg slices and dill weed, if desired.
  6. Serve with fresh vegetable dippers.

Yield: about 1 1/2 cups

Recipe and photo credit (used with permission): American Egg Board

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