(Keto, Low-Carb, Gluten-Free & Grain-Free)
With Just 6 Ingredients!
Jump to RecipeWhen I started eating a
At first, I remember thinking, “How do I get 75% of my calories from fat? Do I need to start eating sticks of butter?” Seriously! And although I do tend to slather butter on my food, I do not eat sticks of butter to get to the 75% mark!
Instead, I started using recipes like this to add those good, healthy fats to our diet. And this one is SO good!
What’s In A Creamy Dill Dip?
My recipe includes only the following 6 ingredients:
Dill Seasoning
I use my own Dill Seasoning mix. However, you can find Dill Seasoning in the spice aisle of just about any grocery store. Most mixes contain dried dill, chopped onion, garlic powder and salt, as does mine. If you don’t have dill seasoning on hand, you can combine the herbs you already have in your pantry to make your own.
Sour Cream
I choose to use organic sour cream and heavy whipping cream, that is non-GMO and is free of antibiotics, pesticides and synthetic hormones. Dairy products naturally contain estrogen, since they come from the milk of a female cow. However, added hormones will just increase the amount of hormones you ingest when you eat the milk by-products, which no one needs in their bodies.
Mayonnaise
I also choose to use mayonnaise made with avocado oil. Most mayonnaises on the market, such as Best Foods or Hellman’s, are made with soybean or canola oil, non-organic ingredients and “natural flavors,” which is code for MSG. These are all terrible ingredients that are making millions of people sick!
Soybean and canola oil are both high in Omega-6 polyunsaturated fatty acids. Although Omega-6 fatty acids are essential to our bodies, the excess of Omega-6 fats in our diets has caused inflammation in our bodies, which is responsible for diseases such as heart disease, diabetes, leaky gut syndrome, obesity, stress and depression.
A healthy ratio of Omega-6 to Omega-3 fats in our diet is 1:1. Today, many Americans have a ratio of as high as 25:1! It would be wise of us all to boost Omega-3 fats in our diets, by eating more foods that are rich in Omega-3 fatty acids, such as avocados and foods made with avocado oil and avoiding foods made with soybean or canola oil at all cost!
Until I found this avocado mayonnaise, I avoided mayonnaise for a few years for this very reason. I tried making my own, but the emulsification of the mayonnaise is really time consuming and it doesn’t always turnout or taste quite as good. And if you don’t use it right away, the oils can separate over time.
So, when I found this avocado mayonnaise, I was sold! It tastes just like the ones I grew up eating, but with a good, healthy oil base and all organic eggs and spices.
What Can You Use Creamy Dill Dip For?
I have used this Creamy Dill Dip, obviously, as a dip for fresh vegetable sticks or tortilla chips. However, it also doubles as a delicious salad dressing or can be used to top your favorite fish dish. It tastes great on salmon, as well as white fish, such as Cod, Rockfish and Halibut. It would probably be delicious mixed with some shrimp on a lettuce wrap, too. Although, I haven’t tried it this way yet!
How Long Can I Refrigerate This Creamy Dill Dip?
This dip should last in your refrigerator for up to one week. It will probably last a little longer, due to the salt and lemon juice content acting as a natural preservative. However, it will probably not last that long, since it’s too good to not eat!
This dip should be eaten relatively soon, though, since it is made of all natural ingredients and it doesn’t freeze well, being made of oils and all. Just make sure you put an air tight lid on the bowl and refrigerate it until ready to eat.
I hope you enjoy this versatile dip as much as we do! Happy keto eating!
Creamy Dill Dip (Keto, Low-Carb, Grain-Free, Gluten-Free)
Equipment
- Mixing Spoon
- Measuring Spoons
- Measuring Cups
- Bowl with Lid
Ingredients
- ½ Cup Sour Cream
- ¼ Cup Avocado Mayonnaise
- 2 Tbsp Heavy Whipping Cream
- 1 tsp Dijon Mustard
- 1 tsp Lemon Juice
- 3 Tbsp Dill Seasoning
Instructions
- Combine all ingredients in a bowl. Stir well to combine. Store in a small bowl with a lid in the refrigerator for up to 1 week. Best if it can refrigerate for 1 hour before serving.
Notes
- Calories 96.9
- Total Fat 10.0 g
- Saturated Fat 3.4 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.0 g
- Cholesterol 22.5 mg
- Sodium 83.8 mg
- Potassium 21.9 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.2 g
- Sugars 0.7 g
- Protein 0.7 g
Have you tried this dill dip recipe? What did you serve it with? Please share below.
