Dill Cream Dressing

This is one of those back-pocket dressings that works on just about everything. Fresh dill folded into a creamy base of mayonnaise and sour cream, sharpened with a hit of Dijon mustard. Five ingredients, no heat, no blender.

The key is chilling it for at least an hour before serving. That resting time lets the dill bloom and the mustard settle into the cream so every spoonful tastes balanced rather than sharp.

Spoon it over a cold potato salad, drizzle it alongside poached salmon, or use it as a dip for raw cucumbers and cherry tomatoes. It’s thick enough to cling but loosens up nicely with a splash of milk if you want something more pourable.

Pro Tips

• Fresh dill makes all the difference here. Dried dill has a muted, almost dusty flavor that won’t punch through the richness of the mayo and sour cream.
• Start with less mustard and taste after chilling. The Dijon flavor intensifies as it sits.
• Swap the sour cream for plain Greek yogurt if you want a tangier, slightly lighter version.
• Keeps in the fridge for up to 5 days. Stir well before each use since it thickens as it chills.

Variations

• Lemon-dill: Squeeze in fresh lemon juice and a bit of zest for a brighter, more acidic profile.
• Garlic herb: Add a small clove of minced garlic and a tablespoon of chopped chives.
• Horseradish kick: Stir in a teaspoon of prepared horseradish for a dressing that pairs perfectly with roast beef.