Delicious Dill Dip

This dip can be used on top of sliced cucumbers, as a salad dressing, or on a cold sandwich. If you don’t use it immediately, you will need to stir it before use.

  • 3/4 oz fresh dill, finely chopped
  • 1/2 cup plain yogurt (I find regular works better than Greek for this recipe)
  • Juice of one lemon
  • 2 T honey
  • pinch of cayenne pepper
  • salt to taste

In a bowl, add all ingredients and mix well. Serve on salad, chopped cucumber or as a dip.

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2 Responses to Delicious Dill Dip

  1. Tanya says:

    I had a question about seasoning. You put cayenne pepper and in other recipes you have other spices. I thought we can’t have spices. Which ones do you buy? I just was diagnosed a few days ago and I want to make sure I do this right. Thank you so much for your time

    • Tracy says:

      There are a couple of different issues with spices. With powdered spices, they often add sulfites as an anti-caking agent. Your best bet is to buy a high quality organic spice in whole form and grind it yourself. If you can’t do that, contact the manufacturer to be sure they don’t add sulfites (but still buy organic). As far as the cayenne itself goes – it doesn’t have sulfites in it, but many, many people who have sulfite sensitivities also have issues with salicylates, which is present in cayenne. Unfortunately, everyone reacts somewhat differently and you need to figure out what you react to and what you don’t. If you have recently been diagnosed, I really recommend an elimination diet, partly to give your body a chance to calm down from reactions but mostly to figure out what you can and cannot eat. I hope this helps!

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