Watermelon Rind Dill Dip


  • 1 Cup Of Grated Skinless Watermelon Rind
  • 8 Ounces Of softened Philadelphia Cream Cheese
  • 1/2 Teaspoon Of Frank's Red Hot Cayenne Pepper Sauce
  • 1 Cup Of Hellmann's Real Mayonnaise
  • 1 Tablespoon Of Freshly Squeezed Lime Juice
  • 1/2 Teaspoon Of Dried Dill Weed


  • Serving Size 20
  • 110 Calories Per Serving
  • 11 Grams Of Fat

Preparation instruction

This watermelon rind dill dip recipe was submitted to us for publishing by Stacy of Warrenton Oregon.To begin first you will need to take out a medium size mixing bowl.
Add into the bowl the grated skinless watermelon rind, softened Philadelphia cream cheese, Frank's red hot cayenne pepper sauce, Hellmann's real mayonnaise, freshly squeezed lime juice, and dried dill weed.
Using a wooden mixing spoon, rapidly stir the dip together until it's rich and creamy with an even distribution of ingredients.
Next transfer the dip into an adequately sized dipping bowl, seal it with a lid, and then place it into the refrigerator to chill for one hour.
Chilling the dip is important, as it will allow time for the flavors to blend, and also increase the sharpness of the cayenne pepper sauce. That's it for this particular recipe, please come back again very soon.