Place all ingredients in a medium bowl and stir until smooth.
1 cup mayonnaise, 1 cup sour cream, 1 tbsp dried parsley, 1 ⅓ tbsp dill weed, 1 ½ tbsp onion flakes, ¾-1 teaspoon Lawrys Seasoning Salt
Cover and refrigerate for at least 4 hours or overnight to let the flavors develop.
Notes
✔️ Full fat sour cream and mayonnaise are best for this dip, they make it much creamier than low-fat versions. If you want to cut the fat content you can sub some greek yogurt for half of the sour cream or mayo if desired.✔️ Start with a teaspoon of Lawry's Seasoning Salt and add more the next day if desired.✔️ Dried parsley and dill are the easiest for making the dip but you can swap out the dried herbs for fresh if desired✔️ Be sure to let the dip chill in the refrigerator for at least 4 hours or better yet, overnight. The chilling really develops the flavors. ✔️ Wait to adjust seasonings until the dip has chilled. The flavor is entirely different after it has had the chance to sit. If you want it a little more of a particular seasoning feel free to add it the next day.✔️ Go beyond the typical carrots and celery to serve with your dip! Try adding some fresh green beans, sliced jicama, and cucumber slices to add color and variety to scoop your dip!