Right, so pretty much anyone who knows me also knows about my slight obsession with the dill dip/dressing they have down at the B. After years of trial and error, I totally got it perfectly right last time I made it.

Only since I’m abysmal about recipes, I didn’t measure a damn thing and now I’m not sure if I can replicate it. Ha, I’m such a loser.

Anyway, here’s a good starting point:

8oz sour cream (and trust me, you want the full-fat kind)
8oz mayo (again, full-fat.)
some ri-goddamn-diculous amount of dried dill
dried onion flakes
garlic powder
dried parsley
salt or adobo powder
a few tablespoons of milk to thin it out a little

The trick is, you have to let it sit a few hours to let the flavors develop, so it’s kind of hard to know right away when you have it right.

But in this case especially… experimenting is so rewarding.