COOK'S NOTE: Lemon juice is my first choice when making this dip. However, if we happen to be out of lemons, vinegar works as well. We like the full tablespoon of lemon juice or vinegar for this recipe, feel free to adjust it for your tastes. I also like the full 3/4 teaspoon of dried dill in this recipe, feel free to adjust that to taste as well.
Homemade Ranch Dip
Yield: approximately 1 1/2 cups
3/4 cup mayonnaise
3/4 cup sour cream
1/4 - 3/4 teaspoon dried dill weed, adjust to taste
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper
freshly squeezed lemon juice or plain white vinegar, approximately 1-3 teaspoons, adjust to taste
Whisk together all ingredients. Cover and refrigerate until ready to serve. Enjoy!