Ingredients:

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/4 cup fresh dill, finely minced
  • 1 tbsp dried dill weed
  • 1 tbsp dried minced onion
  • 1 tsp garlic powder
  • 1/2 tsp celery salt
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce

Instructions:

  1. In your medium mixing bowl, combine 1 tbsp dried dill weed and 1 tbsp dried minced onion. Stir them together briefly before adding any liquids.
  2. Add 1 cup sour cream, 1/2 cup mayonnaise, and 1/4 cup plain Greek yogurt to the bowl. Use a spatula to fold the dairy together until no streaks of white remain.
  3. Sprinkle in 1 tsp garlic powder and 1/2 tsp celery salt. Note: I find adding the spices to the wet base helps prevent clumping.
  4. Pour in 1 tbsp fresh lemon juice and 1 tsp Worcestershire sauce. Whisk gently until the mixture looks glossy and uniform.
  5. Finely mince 1/4 cup fresh dill, removing any thick, woody stems. You only want the soft, feathery parts for the best texture.
  6. Gently fold the fresh dill into the creamy mixture. Avoid over mixing, as you want to see distinct green flecks throughout the dip.
  7. Dip a small piece of vegetable or a cracker to check the seasoning. Note: The flavors will be quite muted at this stage, so don't over salt yet!
  8. Cover the bowl tightly with plastic wrap or a silicone lid. Place it in the fridge for at least 4 hours until the dip is firm and the flavors have melded.
  9. Before serving, give the dip one quick stir. If any liquid has settled on top, this will re incorporate it for a perfectly velvety finish.
  10. Transfer to a clean serving bowl and garnish with a tiny sprig of fresh dill. Serve cold until the surface is covered in tiny, condensation beads.