Super Creamy Dill Dip

Good dill dip is mostly a waiting game. Stir together sour cream, mayonnaise, dill, and a few dried alliums in about the time it takes to wash a head of celery, then let the fridge do the real work.

Overnight is when the dried minced onion rehydrates and the dill weed wakes up, turning a flat, salty mix into something herby and rounded. Skip the rest and you’ll taste raw onion bits instead of mellow flavor.

The two-thirds mayo to one-third sour cream ratio keeps it thick enough to cling to a carrot stick without sliding off. Season salt does double duty here, salting and seasoning at once, so go easy if you watch your sodium.

Kitchen Tips

• Make it a day ahead. The dried onion and dill need hours to soften and release their flavor into the base.
• Swap in fresh dill, about a tablespoon chopped, if you have it, for a brighter, greener taste.
• Thin it with a splash of milk or buttermilk if you’d rather pour it over salad as a dressing.

Variations

• Stir in grated cucumber and a squeeze of lemon for a quick tzatziki-style dip.
• Add minced fresh garlic or a dash of hot sauce for a punchier bowl.