Comments on: Dilly

By: Pat martie

Pat martie — Thu, 22 Sep 2022 21:11:28 +0000

Been buying your dilly dip for years. Loved it. Just got the new smaller, new look, new taste version. Taste not as good. Big disappointment. Will be checking out other brands now.

By: michael

michael — Mon, 04 Jul 2022 23:37:06 +0000

Your Dilly Dip is absolutely amazing! WOWZAS!

By: Michael

Michael — Mon, 04 Jul 2022 23:35:54 +0000

Tried your Dilly Dip for the first time today. Absolutely delicious. Wow! It was so good I had to jump online immediately just to give you a glowing review!

By: Kris

Kris — Mon, 13 Jun 2022 21:07:39 +0000

I used to love this dip, however with the new taste, I don’t care for it at all. The taste of anise/fennel is not a desirable flavor in this dip.

By: Erica Cross

Erica Cross — Sat, 21 May 2022 01:32:33 +0000

I am confused. I couldn’t find this at my local grocery lately and they told me it’s discontinued. Is this true? I love it and I hope that’s not the case.

By: Julie poqers

Julie poqers — Sat, 30 Jan 2021 14:33:30 +0000

I was recently given the opportunity to try dilly dip. I am in love!!!! I don’t even normally like dill, but this dip is the best ever. Thank you for your any choices in flavors. Yummmmm.

By: Mal

Mal — Mon, 15 Jul 2019 22:02:20 +0000

! I am just writing to say how much my family, especially my husband loves your dips!! Our fave is your Dilly Dip, so delish. It really is hard to pick a favorite. And of course, your classic carmel dip is always a hit with everyone! Keep up the great work

By: Frank Hill

Frank Hill — Fri, 29 Sep 2017 05:33:08 +0000

This dip tastes fantastic with any vegetable! I love it with broccoli and/or cauliflower florets, cucumber and/or carrot-chips, just to name a few, If you’re a gourmet like me, you’ll understand why I don’t even mention chips. But I imagine it’d be okay with those too, if you’re throwing a party or something. Me, I’d just get some french onion dip, and save the good stuff for us. But anyway, it’s the best veg-dip I’ve ever had, in a class by itself, and I heartily recommend it. Absolutely delicious! P.S… I had trouble finding it lately too, but when I googled it I got the Lighthouse site and clicked on “Where To Buy It”. It is available. Now we’re enjoying it again. Try it, you’ll like it!

By: Linda Bowman

Linda Bowman — Sun, 09 Jul 2017 00:56:12 +0000

I love this dip but I wish there was no CARRAGEENAN GUM in the ingredients. I usually look for this before buying but this time I purchased it based upon previous purchases years ago. After I ended up having a huge digestive upset, I realized that it must have had this ingredient in it so I went online to check it out and sure enough it did. Why does Litehouse have to use this? Surely there is another less toxic thickener they can use. CARRAGEENAN is known to be a toxic ingredient that is commonly used in foods like ice cream and yogurt. From an article by Dr. Weil…”More worrisome, undegraded carrageenan – the type that is widely used in foods – has been associated with malignancies and other stomach problems. In 2012, Joanne K. Tobacman, MD, who has published multiple peer-reviewed studies that address the biological effects of carrageenan, addressed the National Organic Standards Board on this issue and urged reconsideration of the use of carrageenan in organic foods. According to Dr. Tobacman, her research has shown that exposure to carrageenan causes inflammation and that when we consume processed foods containing it, we ingest enough to cause inflammation in our bodies. That’s a problem since chronic inflammation is a root cause of many serious diseases including heart disease, Alzheimer’s and Parkinson’s diseases, and cancer. Dr. Tobacman also told the board that in the past, drug investigators used carrageenan to cause inflammation in tissues to test the anti-inflammatory properties of new drugs. And she reported further that when laboratory mice are exposed to low concentrations of carrageenan for 18 days, they develop “profound” glucose intolerance and impaired insulin action, both of which can lead to diabetes. She maintains that both types of carrageenan are harmful and notes that, “degraded carrageenan inevitably arises from higher molecular weight (food grade) carrageenan.” Research suggests that acid digestion, heating, bacterial action and mechanical processing can all accelerate degradation of food-grade carrageenan.”

By: Hailey

Hailey — Wed, 28 Jun 2017 23:38:48 +0000

In reply to Bob Russell.

Hi Bob,

If you’re not seeing it on shelf we definitely recommend asking your produce manager. You can also send us an email under the “contact us” section of the website and we can help you locate it!