Makes: 2 cups
I grew up eating a version of this dip made with only dried dill weed, and though it tasted pretty good, I like the addition of some fresh dill and a little parsley as well. The dip needs to hang out in the fridge for a couple hours for the flavors to blend, so this is an ideal recipe to make ahead for a party. Save any leftovers to spread on sandwiches or dollop on broiled salmon.
1 cup mayonnaise
1 cup sour cream
2 tablespoons finely chopped Italian parsley leaves
1 tablespoon dried dill weed
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped shallot
1 teaspoon white wine vinegar
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
Crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips, for serving
Mix all the measured ingredients together in a medium bowl until combined. Cover with plastic wrap and refrigerate until the flavors have mingled and the dip is chilled, at least 2 hours.
Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.