I used to hate dill dip. Big time. That's because it's typically served with rye bread and I'm just not a fan. Turns out I love me some dill dip. As long as it's served with sweet Hawaiian Bread. Dill dip + sweet Hawaiian bread = get in my belly stat.
What you need:
1 cup mayo (I prefer to use light mayo when making dips)
1 cup sour cream (light as well)
2 tablespoons dill (you can use fresh or dried)
1 1/2 teaspoons minced onion
1 teaspoon parsley (fresh or dried)
Step 2) Refrigerate for at least two hours before serving. The spices will taste better the longer it sits idle in the fridge.
Step 3) Mix well, top with a sprinkle of chopped dill and enjoy.