To make a sour cream and dill dip, mix 1 cup of sour cream, 1/2 cup of mayonnaise, 1 tablespoon of finely chopped onion, 2 teaspoons of dried parsley flakes, 1 teaspoon of dill weed and 1 teaspoon of seasoned salt. Cover and refrigerate the mixture until ready to serve.
Alternately, mix 2 cups of sour cream or yogurt with a combination of chopped vegetables such as carrots, red or green bell peppers, seeded cucumbers and peas. Stir in one finely chopped scallion and 2 tablespoons of chopped fresh dill or 1 teaspoon of dried dill. Season the mixture with salt, pepper and freshly squeezed lemon juice to taste.
Optionally, add 1/4 cup of finely chopped onion or 1/2 cup of diced smoked salmon or flaked smoked trout. Another option is to replace some or all of the vegetables with 1 cup of trimmed and chopped arugula or watercress and adjust the seasonings to taste.
To make a thicker dip, add 1/4 cup of cottage cheese or substitute half of the sour cream or yogurt with 1 cup of mayonnaise. Add 1 tablespoon of Dijon mustard or prepared horseradish for added spice. Serve the dip at room temperature with vegetables, crackers or thin slices of toast.