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
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.
We actually came up with a very similar solution to the same problem at our house. It just isn’t buffalo without dill! We actually found a dip mix from a guy/company/whatever in Vermont when we went to a hot air balloon festival a year or so ago. Unfortunately, I can’t remember the name. He/they have online ordering, so we can keep getting more. But yeah, we do the same big-bad combo of sour cream, mayo, and a little milk. I like to mix the seasoning with the milk first so it gets softer faster. Nothing worse than still-hard dry dill.