Ingredients:

  • 1 cup (240g) full-fat mayonnaise
  • 1/2 cup (120g) full-fat sour cream
  • 2 tbsp (30ml) dill pickle brine
  • 1 tsp (1g) dried dill weed
  • 1/2 tsp (1.5g) smoked paprika
  • 1/2 tsp (3ml) Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Place 1 cup mayonnaise and 1/2 cup sour cream in your chilled mixing bowl.
  2. Pour in 2 tbsp dill pickle brine and 1/2 tsp Worcestershire sauce. Whisk until the mixture smells sharp and vinegary.
  3. Sprinkle in 1 tsp garlic powder and 1 tsp onion powder.
  4. Add 1/2 tsp smoked paprika. Mix until the sauce turns a soft, sunset orange color.
  5. Fold in 1 tsp dried dill weed.
  6. Season with 1/2 tsp black pepper and 1/4 tsp cayenne pepper. Whisk until you smell a faint, spicy warmth.
  7. Taste a small spoonful.
  8. Transfer to an airtight container.
  9. Refrigerate for at least 30 minutes.
  10. Give it one final stir before serving.