Growing up we ate a lot of post-war-style food, including the famous Uncle Dan’s powdered ranch dip. I’m far too principled and lazy to buy powdered mix, so I came up with my own approximation. Two things make this dip stand out: MSG and an overnight stint in the fridge. Don’t skimp on either.
Ingredients
- 200 g (1 cup) sour cream
- 200 g (1 cup) Hellmann’s mayonnaise
- 1 g (½ tsp) ground black pepper
- 2 g (1 tbsp) dried dill
- 1 g (½ tsp) MSG
- 2 g (1 tsp) roasted or granulated garlic
- 2 g (½ tsp) kosher salt, plus more to taste
Method
Combine everything in a sealable container. Taste and add more salt if needed.
Refrigerate for at least 6 hours; 24 is better.
Variations
Buttermilk or yogurt
Replace some of the mayo with buttermilk if you have it. Yogurt can stand in for the sour cream in a pinch, but it needs a little sugar to balance the tartness.