Beau Monde Dip

This is the retro dip that anchors every veggie tray and gets scooped out of a hollowed bread bowl: a creamy, herby blend you stir together in five minutes and let chill.

The base is the familiar duo of sour cream and mayonnaise, which gives the dip its cool, tangy, scoopable body. Dill and dried onion bring the classic veggie-dip flavor.

The secret ingredient is Beau Monde seasoning, a savory blend built around celery salt that adds a rounded, almost addictive note you can’t quite place. It’s what separates this from a plain dill dip.

The most important step is the one that takes the longest: chilling. Like all dried-herb dips, this one needs time in the fridge so the dehydrated dill, onion, and parsley rehydrate and their flavors bloom. Mix it ahead and it tastes far better than it does fresh.

Kitchen Tips

• Chill at least a few hours, or overnight, so the dried herbs rehydrate and the flavors meld.
• Use full-fat sour cream and mayo for the richest, most scoopable dip.
• No Beau Monde? Stir together celery salt with a little onion powder as a quick stand-in.
• Stir again before serving and taste for salt.

Variations

• Serve in a hollowed round of bread with the torn pieces for dipping.
• Add chopped fresh dill or chives for a brighter, fresher version.
• Thin with a splash of buttermilk to turn it into a creamy salad dressing.