Ingredients:

  • 1 cup Full-Fat Sour Cream
  • 1 cup Quality Mayonnaise
  • 1/4 cup, packed Fresh Dill, finely chopped
  • 2 teaspoons Dried Minced Onion Flakes
  • 1 teaspoon Dried Parsley
  • 1/2 teaspoon Dried Chives (optional)
  • 1 teaspoon Fresh Lemon Juice
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Thoroughly wash and pat dry the fresh dill. Finely chop until you have 1/4 cup packed. Set aside.
  2. In the mixing bowl, gently combine the full-fat sour cream and mayonnaise until just smooth. Avoid over-mixing the base.
  3. Add the dried minced onion flakes, dried parsley, dried chives (if using), salt, and pepper into the creamy base. This allows maximum time for rehydration during the chilling phase.
  4. Stir in the chopped fresh dill and the teaspoon of fresh lemon juice.
  5. Mix everything until uniformly combined, scraping down the sides of the bowl to ensure no dry ingredients are left behind.
  6. Cover the bowl tightly with cling film, ensuring the plastic touches the surface of the dip to prevent a skin from forming. Refrigerate for a minimum of 30 minutes, but preferably 2 hours. This period is essential for the dried onion flakes to soften and the dill flavour to infuse.
  7. Just before serving, remove the dip from the refrigerator and give it one final quick stir. Taste the dip and adjust the salt, pepper, or add a small extra squeeze of lemon juice if necessary to make it 'pop'. Transfer the dip to a decorative bowl and serve immediately.