Honey Dill Dipping Sauce
This Winnipeg favourite is ubiquitous there - you'll find it on most restaurant menus and in grocery stores. While it's usually used for chicken fingers, it’s also great on roasted potato chunks, steamed carrots, salmon, egg rolls, perogies, for crudite plates … and as a french fry dip!
Servings 1 cup
- 2/3 Cup Mayonnaise
- 1/3 Cup Honey Liquid, not Whipped
- 1 Tbsp Dried Dill
Mix together the mayonnaise and honey until smooth and well blended.
Crush the dried dill in your hand (to release more flavor), add to the mayo mixture, stir well.
Refrigerate for at least an hour to allow flavors to blend.