DILL or CAPE COD DIP
In the early 1970s, I traveled with several friends to Cape Cod to enjoy a week at the beach. Our cottage, right smack on the water, faced west permitting us to view the sun set over the Bay each evening. It was the first time I had ever been to the Cape and I found the ocean surf, the clear skies, the drop-dead sunsets to be mesmerizing.
We each had a "duty" to perform in the evening which included either table setting, appetizer, main meal, dessert, or clean up. Knowing this we all had brought recipes and some staples to carry out our evening's obligation. One crystal clear evening, the appetizer presented to us was this dill dip accompanied by many, many fresh vegetables all cut for dipping. We sat on the deck, with the sun setting like an egg yolk into a bowl of blueberry pudding, and ate every bit of the dip, all of the vegetables and finished a few bottles of wine too!
The dip was dubbed "Cape Cod Dip" and for the next 40 years I have prepared it as one of the appetizers for our Thanksgiving family get-together. My niece, a number of years ago, requested the recipe for her first family event and so it has now passed down as an heirloom recipe to the next generation.
3/4 cup mayonnaise
3/4 cup sour cream
1 tsp minced dried onions
1 tsp celery seed
1 tsp Accent
1 1/2 tsp onion powder
1 Tbsp dill weed
1 Tbsp dried parsley
Mix all ingredients, refrigerate for at least 12 hours before serving. Serve with cut carrots, celery, cucumber slices, cherry tomatoes, green, yellow and/or red sweet peppers, radishes, broccoli and cauliflower florets, or any other type raw vegetable you enjoy. It also makes a great dip with potato chips.
This story was written up for the 2011 CAGGNI holiday party and published in the CAGGNI Newsletter in February, 2012. The original recipe came from Kathy Pizarek, who taught at Gordon Tech High School in the 1960s and 1970s.
Elaine McIntyre Beaudoin's Dill Dip