I know most recipes call for a blend of mayonnaise and sour cream along with whatever seasonings and additives one wants (it's the way even The Bat learned to make it, after all), but Pop never actually partook of that stuff. It wasn't until I simplified the process to eliminate one of those ingredients which tends to set off my migraines that he started actually snitching my supply of dip. The funny thing is, it sits well on the refrigerator shelf for longer than the stuff with mayo does. And it has only four simple ingredients: sour cream, dill weed, milk, and bouillon powder (it's my go-to cheat ingredient – depending on my mood & what I'm serving with it, I'll use chicken, shrimp, or simple tomato flavoring).
Simple Dill Dip
Ingredients:
1 pint sour cream (you can use lower-fat version if you prefer)
2-3 Tablespoons dill weed (to your preference, as well)
2 teaspoons bouillon powder
1/4 cup milk
Directions:
Mix all the ingredients in a medium-small bowl until smooth. Cover and refrigerate at least one hour to overnight before serving with chips or crudites*
*In our household, we deliberately mispronounce the word as CRUD-ites. Because some people don't like celery sticks.
