Creamed Kale

Creamed Kale from TheHillHangout.com

When I first started hearing all of the interwebs about kale, I was more than a little hesitant. I hate greens. In fact, the first time I tried kale as a salad, it was a definite no go. However, kale has been labeled a superfood that will do everything from fight asthma, cancer, and auto-immune diseases to promote world peace and harmony among nations. Okay, maybe that last part is taking it a bit far. But the benefits of kale are so touted that I decided to try again. We love creamed spinach (especially with a hot, juicy steak), so I thought I might be able to make a thing of creamed kale. It did not disappoint. This stuff is terrific, and we can’t wait to have it again.

While anything with whole cream in it might not be labeled “healthy,” my creamed kale recipe is about as healthy as a creamed vegetable can be. Listen, we are trying our best to take care of the temple God has given us. Baby steps. Try the kale. Hope you love it as much as we do.

16 oz bag of frozen chopped kale
4 Tablespoons of butter
Salt, pepper, garlic powder, and onion powder to taste (I use about 1/2 teaspoon of each)
A dash of cayenne pepper
A dash of ground nutmeg
1/4 teaspoon of Stevia
1/3 cup heavy cream
1/4 cup of Parmesan cheese

Melt the butter in skillet over medium heat. Add the frozen kale, Stevia, and spices.

Creamed Kale from TheHillHangout.com

Let saute until kale is heated through and most of the liquid has evaporated, about 5-10 minutes. Add the cream and Parmesan and stir to mix thoroughly. Leave cooking for about 1-2 minutes to let cream thicken. Serve immediately.

Creamed Kale from TheHillHangout.com

Creamed Kale
Think you don't like kale? Think again! This delicious dish is loaded with vitamins and minerals, but the taste is what will keep you coming back for more.
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Ingredients
  1. 16 oz bag of frozen chopped kale
  2. 4 Tablespoons of butter
  3. Salt, pepper, garlic powder, and onion powder to taste (I use about 1/2 teaspoon of each)
  4. A dash of cayenne pepper
  5. A dash of ground nutmeg
  6. 1/4 teaspoon of Stevia
  7. 1/3 cup heavy cream
  8. 1/4 cup of Parmesan cheese
Instructions
  1. Melt the butter in skillet over medium heat. Add the frozen kale, Stevia, and spices. Let saute until kale is heated through and most of the liquid has evaporated, about 5-10 minutes. Add the cream and Parmesan and stir to mix thoroughly. Leave cooking for about 1-2 minutes to let cream thicken. Serve immediately.
The Hill Hangout http://thehillhangout.com/

Cookie Butter Cobbler

**This post was sponsored by Sprouts Farmers Market. Opinions, as always, are completely my own.

Cookie Butter Cobbler

Have you been introduced to cookie butter yet? This decadent treat has gained a huge fanbase in recent years, and many of us are wondering how we ever made it without it. It came to the US from Europe, and it has been enjoyed there for many years. My chickadees love cookie butter on pretzels, toast, and bagels. When Sprouts Farmers Market asked me to create a recipe for them using cookie butter, I knew my family would be all over it. Thus, Cookie Butter Cobbler was born.

Label

Cookie Butter Cobbler isn’t a super sweet dessert. If you want a really, really sweet desert, please feel free to add an extra half cup of sugar. If you’re a fan of nuts, Cookie Butter Cobbler would be delicious with a cup of chopped pecans or walnuts. We topped ours with real whipped cream, but a big scoop of vanilla ice cream would also be a great way to go. As with all of my recipes, please feel free to make it your own.

To make Cookie Butter Cobbler, you’ll need:

1 jar Sprouts Cookie Butter
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
2 eggs
1 tablespoon vanilla
1 cup granulated sugar

1 cup whipping cream
1/2 cup powdered sugar

With a hand mixer or stand mixer, mix together all ingredients except whipping cream and powdered sugar. Mix until a soft dough is formed. Press dough into an iron skillet that has been sprayed with baking spray. Bake on 350 degrees for 35-40 minutes.

Whip together the whipping cream and powdered sugar with a stand or hand mixer until it is thick. Spoon a dollop over the top of the baked cobbler. Serve immediately.

Cookie Butter Cobbler from TheHillHangout.com

Cookie Butter Cobbler
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Ingredients
  1. 1 jar Sprouts Cookie Butter
  2. 2 cups all purpose flour
  3. 1 teaspoon salt
  4. 1 teaspoon baking soda
  5. 1 stick butter, softened
  6. 2 eggs
  7. 1 tablespoon vanilla
  8. 1 cup granulated sugar
  9. 1 cup whipping cream
  10. 1/2 cup powdered sugar
Instructions
  1. With a hand mixer or stand mixer, mix together all ingredients except whipping cream and powdered sugar. Mix until a soft dough is formed. Press dough into an iron skillet that has been sprayed with baking spray. Bake on 350 degrees for 35-40 minutes.
  2. Whip together the whipping cream and powdered sugar with a stand or hand mixer until it is thick. Spoon a dollop over the top of the baked cobbler. Serve immediately.
The Hill Hangout http://thehillhangout.com/

Cookie Butter Cobbler from TheHillHangout.com

Layered Mexican Dip

This post for Mexican Layered Dip was sponsored by Sprouts Farmer’s Market. As with all sponsored posts, all opinions are my own.

Layered Mexican Dip

Some of the best parts of any big ballgame are the food and friendship. Even for those of us who might not get into sports, the big game is still a terrific time to invite over a few friends or neighbors. And, of course, it never hurts to have plenty of good food to share. Layered Mexican Dip is a favorite of ours to serve while watching a big game with friends because it requires very little cooking and is always a crowd-pleaser.

Layered Mexican Dip

The only cooking you’ll need to do for Layered Mexican Dip is to brown the hamburger meat and add the taco seasoning. Once that is done, you just simply have to layer the ingredients in a dish. So simple!

The good thing about Layered Mexican Dip is that you can substitute ingredients as you like, and you will still have a terrific dip. Not a fan of guacamole? Leave it out! Don’t want it too spicy? Drop the jalapeños. There are still lots of other layers to provide a full flavor.

To make Layered Mexican Dip you will need:

1 can of refried beans – I used canned refried pinto beans from Sprouts, but you can use refried black beans if you prefer
1/4 cup sliced jalapeños
1 lb. ground beef, browned
1 package taco seasoning – I made my own using this recipe.
1 jar salsa – I made my own using this recipe.
1 8 oz container of guacamole
1 8 oz container of sour cream
1 8 oz block of your favorite cheese, grated – I used colby jack, but cheddar or pepper jack would also be delicious.
1 4 oz can of sliced black olives
1/2 bunch green onion, sliced greens only
Salt

Brown ground beef and add taco seasoning according to package directions. In a 9″x13″ casserole dish, spread a layer of refried beans. Sprinkle the layer with about 1/2 teaspoon of salt. Add a layer of jalapeños, making it as thick or thin as you like. Next add the layer of taco meat. After that, add the layer of salsa. After the salsa, carefully add the layer of guacamole. This will be a little difficult to spread, but should be easier if you let it sit out for a few minutes before spreading. Next add the layer of sour cream. Top that with a layer of shredded cheese. Finish it off with a sprinkle of olives and green onions. Refrigerate if you aren’t serving immediately. Serve with tortilla chips.

Now for a few tips that make this dip delicious and easy to make. While you can make your own guacamole if you are so inclined, we LOVE the hatch chile guacamole from the Sprouts produce department. They make it in the store, and we and use it whenever we can.

Layered Mexican Dip

If you want to try making your own taco seasoning, but don’t want to invest in a bunch of spices, check out the bulk seasoning aisle in Sprouts. You can buy just the amount you need, which keeps you from spending a lot on spices you won’t ever use again. It really is one of my favorite areas of the store.

Layered Mexican Dip

Since this dip is thick, you need a solid chip that won’t break with every scoop. The Sprouts extra thick tortilla chips are the bomb. No chip breakage with these!

Layered Mexican Dip

Y’all invite your neighbors over and get to know them better over a dish of Layered Mexican Dip!

Layered Mexican Dip
A delicious Tex-Mex dip that is terrific for parties, tailgating, or a simple dinner at home. It's always a crowd-pleaser!
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Ingredients
  1. 1 can of refried beans - I used canned refried pinto beans from Sprouts, but you can use retired black beans if you prefer
  2. 1/4 cup sliced jalapeños
  3. 1 lb. ground beef, browned
  4. 1 package taco seasoning - I made my own using this recipe.
  5. 1 jar salsa - I made my own using this recipe.
  6. 1 8 oz container of guacamole
  7. 1 8 oz container of sour cream
  8. 1 8 oz block of your favorite cheese, grated - I used colby jack, but cheddar or pepper jack would also be delicious.
  9. 1 4 oz can of sliced black olives
  10. 1/2 bunch green onion, sliced greens only
  11. Salt
Instructions
  1. Brown ground beef and add taco seasoning according to package directions. In a 9"x13" casserole dish, spread a layer of refried beans. Sprinkle the layer with about 1/2 teaspoon of salt. Add a layer of jalapeños, making it as thick or thin as you like. Next add the layer of taco meat. After that, add the layer of salsa. After the salsa, carefully add the layer of guacamole. This will be a little difficult to spread, but should be easier if you let it sit out for a few minutes before spreading. Next add the layer of sour cream. Top that with a layer of shredded cheese. Finish it off with a sprinkle of olives and green onions. Refrigerate if you aren't serving immediately. Serve with tortilla chips.
The Hill Hangout http://thehillhangout.com/

Layered Mexican Dip from TheHillHangout.com

Top 2015 Recipes from The Hill Hangout

Top 2015 Recipes

Can you believe 2015 has come to a close and 2016 is here?!? I hope you and yours are off to a terrific start. The beginning of a new year is a great time to reflect on the victories and challenges of the previous tear. The Hill Hangout has a transition year in 2015, as I took on a full-time job outside of the blog world. As a result, you have seen far fewer posts from me this year. That’s something I’d like to work on in 2016. However, you remained faithful and 2015 was a year full of good food, good travel, and good spiritual growth for us. And you, dear readers, must have been cooking, traveling, and growing right along with us because you viewed some of our posts over and over again. In fact, here’s a little glimpse into the top 2015 recipes from The Hill Hangout…

#10. Creole Seasoning

Top 2015 Recipes from The Hill Hangout

#9. Cheesy Smoked Sausage Dip

Top 2015 Recipes from The Hill Hangout

#8. Cornbread Dressing

Top 2015 Recipes from The Hill Hangout

#7. Perfect Pound Cake

Top 2015 Recipes from The Hill Hangout

#6. Chicken and Dumplings

Top 2015 Recipes from The Hill Hangout

#5. Peanut Butter Pie

Top 2015 Recipes from The Hill Hangout

#4. Fiesta Corn Dip

Top 2015 Recipes from The Hill Hangout

#3. Greek Seasoning

Top 2015 Recipes from The Hill Hangout

#2. Loaded Cornbread

Top 2015 Recipes from The Hill Hangout

#1. Creamy Sriracha Dipping Sauce

Top 2015 Recipes from The Hill Hangout

Hope your 2016 brings you more and more of the things you love!

Bowl Game Tailgating at Home

Bowl Game Tailgating at home

My Auburn Tigers had a tough season this year, and the Birmingham Bowl was the end of the line for them. Whaa-whaa-whaa. But we are still big fans of the bowl games and usually watch games all day on New Year’s Eve and New Year’s Day. Since we are watching on TV, we do our bowl game tailgating at home. I will traditionally make quite a few appetizers and pick-up foods, and we are with our teams in spirit. It works for us.

This year some of my food blogger friends have helped me pull together a list of recipes so that you, too, can do your bowl game tailgating at home. Take a look…

Bacon and Cheese Party Sandwiches from Mary at Chattavore. I’ve made a similar sandwich with ham and swiss, but I love Mary’s idea of using bacon, gouda, and maple syrup.

Bowl Game Tailgating at Home

Mary’s party sandwiches would pair terrifically with BBQ Red Slaw from Donya at A Southern Soul.

Bowl Game Tailgating at Home

To keep things a little on the healthy side, try this Peanut Butter Fruit Dip from Liz at The Farm Wife Cooks.

Bowl Game Tailgating at Home

Ok, enough of the healthy stuff. Check out these Steak Stuffed Jalapeños from Paula at Call Me PMc.

Bowl Game Tailgating at Home

I’ve made Rotel dip with Velvet and sausage a thousand times, but Plain Chicken’s Hissy Fit Dip takes it up a notch. I’m definitely making this instead!

Bowl Game Tailgating at Home

To throw a little sweet and salty in with all those cheese dishes, try my Holiday Rolo Turtles.

Bowl Game Tailgating at Home

This Pull-Apart Pizza Bread by Melissa at Served Up With Love looks divine!

Bowl Game Tailgating at Home

Like the idea, but not in the mood for pizza? Try Bacon Cheese Pull Apart Bread from Call Me PMc.

Bowl Game Tailgating at Home

All the praise hands and all the yesses for Sarah’s Super Bowl Nacho Bar, which you can see at The Magical Slow Cooker.

Bowl Game Tailgating at Home

When you need a little salty and a little sweet, try Fluffy’s Salted Oreo Bars.

Salted Oreo Bars

What about you guys? What are your favorite dishes for tailgating at home?

Pumpkin Dip

Pumpkin Dip

I’m a big fan of pumpkin. Mind you, I believe we’ve taken it a bit too far in America. Like the pumpkin spice Pringles or the pumpkin spice beer we saw in the grocery store, for example. But in general, I’m a big fan of the big orange squash. When Sprouts Farmers Market asked to sponsor a post, I knew Pumpkin Dip with Ginger Snaps was something I wanted to share with you all. It has become a tradition around the Hill Hangout. (And I’m pretty amped about their new-ish stores in Birmingham. I’m a big fan of the Sprouts farmer’s market concept.)

I first came across the recipe for Pumpkin Dip when we lived in Meridian, Mississippi, and it has been a family favorite ever since. Since I can only find canned pumpkin around the holidays, I only make it during the Thanksgiving and Christmas season, but Pumpkin Dip is terrific served any time of the year. It doesn’t require a lot of ingredients, and it is a mix and serve dish. So simple!

Pumpkin Dip

To make Pumpkin Dip, you’ll need a can of pumpkin (I used the organic kind from Sprouts), two 8 oz blocks of cream cheese, 3 cups of powdered sugar, and a teaspoon of cinnamon.

Pumpkin Dip

Simply let the cream cheeses soften to room temperature and mix in the pumpkin, sugar, and cinnamon. That’s it. Put it in the fridge to chill for a couple of hours before serving. You’re ready to dish it up with a bunch of good quality ginger snaps (Sprouts has terrific ones!).

Y’all plan a potluck dinner with your kids’ soccer team or your neighbors or your Sunday school class and invite people around your table. Life is better when it’s shared with friends. Here’s a photo for you to pin to Pinterest so you can find it later…

Pumpkin Dip

 

Pumpkin Dip
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Ingredients
  1. 1 can pumpkin
  2. 2 8-oz blocks cream cheese
  3. 3 cups powdered sugar
  4. 1 teaspoon cinnamon
Instructions
  1. Allow cream cheese to soften to room temperature. Mix together cream cheese, pumpkin, sugar, and cinnamon. Chill. Serve with ginger snaps.
The Hill Hangout http://thehillhangout.com/

Thank you to Sprouts for sponsoring this post. Y’all remember to #PasstheJoy this holiday season. You can find Sprouts on Facebook and Twitter.

Creole Pinto Beans and Sausage

Creole Pinto Beans and Sausage

It’s no wonder pinto beans were a staple for cowboys while they were out on the range. Pinto beans are sort of the epitome of a good, cheap, hearty meal. While our family doesn’t spend many (or any) nights near an open campfire, we do still enjoy a big pot of Creole Pinto Beans and Sausage for dinner, especially on cold rainy nights like we’ve had lately in the ‘Ham.

I always make Creole Pinto Beans and Sausage with dried pinto beans. I just think they have a better flavor than canned. However, if you’re in a hurry and don’t have time to soak a package of beans for several hours, by all means use about 3-4 cans of beans. I make mine with smoked sausage, but you can use ground sausage or even ham if you prefer. We’ve made it all those ways, and they get a thumbs up. When I use smoked sausage, I ALWAYS use Conecuh, but if you have a favorite brand, use it.

Creole Pinto Beans and Sausage

For Creole Pinto Beans and Sausage, you only need a couple of ingredients and a handful of spices. I use a 1 pound package of pinto beans, which I soak overnight (or at least several hours). Once they are soaked, rinse and put in a big pot of cold water. Cover the beans with about a half gallon of water. You want the beans covered plus about 1 inch. Cut the Conecuh sausage into one inch pieces and add it to the beans. Turn on medium heat and let simmer for about an hour. Be sure to add more water as it evaporates so that you don’t scorch the beans. To spice it up, you’ll need:

2 tablespoons paprika
3 teaspoons onion powder
3 teaspoons garlic powder
3 teaspoons dired oregano
3 teaspoons dried basil
1.5 teaspoons ground thyme
1.5 teaspoons celery salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper

** The listed amounts of peppers will give you a medium spiciness. We use about twice as much of the three peppers because we like it spicy. Dial it back if you want it mild.

Once spices are added, cook about 30 more minutes. Serve it piping hot with a side of our classic Southern cornbread or our loaded cornbread.Y’all invite your neighbors over for dinner, and get to know them a little better. Life is hard for some people, and you never know when people are carrying a burden you can help with.

Creole Pinto Beans and Sausage
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Ingredients
  1. 1 lb dried pinto beans
  2. 1 lb Conecuh Smoked Sausage (or your favorite brand)
  3. 2 tablespoons paprika
  4. 3 teaspoons onion powder
  5. 3 teaspoons garlic powder
  6. 3 teaspoons dired oregano
  7. 3 teaspoons dried basil
  8. 1.5 teaspoons ground thyme
  9. 1.5 teaspoons celery salt
  10. 1 teaspoon ground black pepper
  11. 1 teaspoon ground white pepper
  12. 1/2 teaspoon ground cayenne pepper
  13. ** The listed amounts of peppers will give you a medium spiciness. We use about twice as much of the three peppers because we like it spicy. Dial it back if you want it mild.
Instructions
  1. Soak beans overnight (or at least several hours). Once they are soaked, rinse and put in a big pot of cold water. Cover the beans with about a half gallon of water. You want the beans covered plus about 1 inch. Cut the Conecuh sausage into half inch pieces, and add it to the beans. Turn on medium heat and let simmer for about an hour. Be sure to add more water as it evaporates so that you don't scorch the beans. Once spices are added, cook about 30 more minutes.
Notes
  1. Serve Creole Pinto Beans and Sausage piping hot with a side of our classic Southern cornbread or our loaded cornbread.
The Hill Hangout http://thehillhangout.com/

Comeback Sauce

Comeback Sauce

If you’ve ever eaten at one of the chicken finger chains like Zaxby’s or Raising Cane’s, you’ve no doubt wondered how they make their special sauce taste so good. It is, after all, the crowning glory of their chicken finger dinners. It’s the perfect dip for the chicken fingers, the fires, and even the bread. We southerners are a little crazy about dipping our food. While the actual recipes used by chains are closely guarded secrets, you can make a batch of Comeback Sauce at home that will rival any of the chain sauces.

Comeback Sauce is simple to make, as it only requires mixing the ingredients – no cooking whatsoever. It does have quite a few ingredients, but most of them are items most family households would have on hand anyway. If you’re in a pinch, go ahead and make it without the missing ingredients, as it will still be good. You can mix it with a whisk or in a blender, whichever you prefer.

Here’s what you’ll need for Comeback Sauce:

1 cup mayonnaise
1 tablespoon minced garlic
1/4 cup chili sauce or Heinz 57 Steak Sauce
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
1/4 cup vegetable oil
1/4 teaspoon sriracha or Tabasco hot sauce
1/2 teaspoon paprika
1/2 teaspoon onion powder
1 teaspoon prepared mustard

Mix all ingredients in a bowl with a whisk or blend in blender. Store in air-tight container in fridge.

Comeback Sauce

Comeback Sauce is great on chicken, but it is also good on shrimp, steak, hamburgers, oven fries, and just about anything else you like to dip. It is a great staple dip to have on hand because you can always find something else to try it on.

I hope you all like it!

Comeback Sauce
Yields 1
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Ingredients
  1. 1 cup mayonnaise
  2. 1 tablespoon minced garlic
  3. 1/4 cup chili sauce or Heinz Steak Sauce
  4. 1/4 cup ketchup
  5. 1 teaspoon Worcestershire sauce
  6. 1 teaspoon ground black pepper
  7. 1/4 cup vegetable oil
  8. 1/4 teaspoon sriracha or Tabasco hot sauce
  9. 1/2 teaspoon paprika
  10. 1/2 teaspoon onion powder
  11. 1 teaspoon prepared mustard
Instructions
  1. Mix all ingredients together in a bowl with a whisk, or blend in a blender until smooth.
Notes
  1. Comeback is a delicious dip that can be used on chicken fingers, steak, shrimp, or fries. It's also terrific on veggies.
The Hill Hangout http://thehillhangout.com/

Italian Parmesan Pork Chops

Sometimes I feel sorry for the pork chop. It gets a bad rap as being a boring dinner entree. And, granted, at times it earns that reputation. Without much spice, the pork chop can be dull, dry, and tough to chew. But with a little seasoning and effort, the plain pork chop can become a well-loved dinner that everyone enjoys. Kind of like life, huh? It takes a little effort to make a dull, boring life into a beautiful work of art that everyone in the family enjoys, but it is so worth the effort.

Italian Parmesan Pork Chops take a little more effort than some of the dishes we present to you on The Hill Hangout, but they have become a family favorite for us. Served with homemade mashed potatoes or creamy noodles, they are comfort food. And they make my people glad they get to eat around our table.

Italian Parmesan Pork Chops

Here’s what you’ll need…

4 pork chops (I used boneless, center cut, but you could use bone-in chops as well.)
2 tablespoons olive or vegetable oil
1/2 cup grated parmesan cheese
1/2 sleeve of crackers
1/2 teaspoon pepper
1 tablespoon dried chopped parsley
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 egg
1 tablespoon water

Heat oil in skillet over medium heat. Spray baking dish with cooking spray. Preheat oven to 350 degrees. Wash pork chops and pat dry with a paper towel.

Italian Parmesan Pork Chops

Add parmesan cheese, crackers, pepper, parsley, Italian seasoning, garlic, and onion powder in a mini chopper or food processor.

Italian Parmesan Pork Chops

Pulverize until it has a bread crumb texture.

Italian Parmesan Pork Chops

Beat egg with water. Pour egg wash in one dish and bread crumbs in another. Dredge pork chops in egg wash and then bread crumb mixture.

Italian Parmesan Pork Chops

Fry pork chops in oil for about 4-5 minutes on each side or until slightly browned.

Italian Parmesan Pork Chops

Transfer to a baking dish and bake for about 30 minutes.

Behold the beauty of the seasoned pork chop. And behold the beauty of the seasoned life. They both take a little effort, but you will definitely reap more than you sow.

Lemon Dill Aioli

Lemon Dill Aioli

There is nothing better in this world than a pan of piping hot roasted oven fries with sea salt. And there is nothing better on those oven fries than a good sauce. Last night we’d had enough of the meat and three meals, so I roasted a pan of sweet potatoes and a pan of sliced red potatoes, both coated in olive oil and sprinkled with sea salt. I made a batch of Creamy Sriracha Dipping Sauce for the sweet potatoes and a bowl of Lemon Dill Aioli for the red potatoes. My stars, I think it was the best meal we’ve had in ages.

This was the first time I’ve made aioli, and it was super easy and so, so delicious. The lemon and dill work perfectly together, and they set off the taste of the roasted oven fries in a way that might bring a tear to your eye.

All you’ll need is about a cup of mayonnaise, 1/4 cup of lemon juice (I used bottled this time around, but fresh-squeezed would be great, too), 1 tablespoon grainy mustard, 1 tablespoon dried dill, and 1/2 teaspoon of garlic powder. Mix them together, let it sit for a minute so the flavors get to know each other, and serve it up. So easy. So delicious.

Lemon Dill Aioli

Lemon Dill Aioli is also commonly served on grilled fish like salmon, but it would also be terrific on chicken or beef. It’s a good all-purpose sauce.

Hope you guys enjoy it!

 

Lemon Dill Aioli
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Ingredients
  1. 1 cup of mayonnaise
  2. 1/4 cup of lemon juice (I used bottled this time around, but fresh-squeezed would be great, too)
  3. 1 tablespoon grainy mustard
  4. 1 tablespoon dried dill
  5. 1/2 teaspoon of garlic powder
Instructions
  1. Mix ingredients together, let it sit for a minute so the flavors get to know each other, and serve it up. So easy. So delicious.
The Hill Hangout http://thehillhangout.com/