Ingredients:

  • 1 cup full fat sour cream
  • 0.5 cup high-quality mayonnaise
  • 1 tbsp freshly squeezed lemon juice
  • 2 cloves garlic, grated into a paste
  • 1 tsp dried dill weed
  • 0.5 tsp onion powder
  • 0.5 tsp celery salt
  • 0.25 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely minced
  • 2 tbsp fresh Italian flat leaf parsley, finely minced
  • 1 tbsp fresh dill, roughly chopped

Instructions:

  1. Grate 2 cloves of garlic into a small paste using a microplane. Note: This prevents harsh biting chunks in the final dip.
  2. In a medium bowl, combine 1 cup sour cream and 0.5 cup mayo.
  3. Pour in 1 tbsp lemon juice and whisk until velvety and smooth.
  4. Stir in 1 tsp dried dill, 0.5 tsp onion powder, 0.5 tsp celery salt, and 0.25 tsp black pepper.
  5. Finely chop 2 tbsp chives and 2 tbsp parsley.
  6. Chop 1 tbsp fresh dill, keeping the pieces slightly larger for texture.
  7. Gently fold all fresh herbs into the creamy base.
  8. Try a small amount; the flavors will be disjointed now, which is normal.
  9. Cover the bowl tightly with plastic wrap or a lid.
  10. Refrigerate for 2 hours until the flavors are unified and the texture is firm.