Ingredients:

  • 1 cup (240g) Full-Fat Sour Cream
  • 1/2 cup (120g) Full-Fat Mayonnaise
  • 1/4 cup finely snipped Fresh Chives
  • 2 tablespoons finely chopped Flat-Leaf Parsley
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Dill Weed
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Freshly Squeezed Lemon Juice
  • 1/2 teaspoon Kosher Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Finely snip the fresh chives and parsley. Ensure all measuring is done accurately before mixing.
  2. In a medium bowl, combine the sour cream and mayonnaise. Whisk gently until just smooth; avoid over-whisking.
  3. Add the onion powder, garlic powder, dried dill, Worcestershire sauce, lemon juice, salt, and pepper to the base mixture.
  4. Gently fold in the chopped chives and parsley until evenly distributed. Do not mash the mixture.
  5. Taste a small dollop and adjust salt, pepper, or lemon juice as needed. Remember the flavour will intensify as it chills.
  6. Cover the bowl tightly or transfer the dip to an airtight container and refrigerate for a minimum of 30 minutes (4 hours is ideal) to allow the flavours to meld.
  7. Give the dip a final quick stir before serving cold with crisps or crudités.