Super easy, and far cheaper than a packet with non-food additives.
2 spoons
Cooking times stay about the same. Use a bigger pan, or two, when making more.
This is super easy, and much less expensive than a packet that also contains non-food additives. PLUS, once you’re comfortable with the basic blend, you can make it your own.
My own additions: a wee bit of cayenne, just enough to barely be tasted, and a bit of paprika, which gives a nice savory base to the bright taste of the dill.
Each step sits next to the ingredients it uses, and moves further right as the cook goes on.
A heavy line is a safe place to stop and rest.
A dashed line starts an optional part.
Rest Safe to stop Don’t stop here tell you when you can take a break.
Standing or Can sit, and a time, show what a step asks of you.
Tick Done as you go. Your ticks stay on this device, so you can come back to where you left off.
Assemble the spices all in one place.
Safe to stop Possible stopping point.
Mix up the spices in a little bowl. Add whatever seems to need more, by smell.
Safe to stop Possible stopping point. Make a jar of blend ahead and shake it before using: heavier spices settle.
Mix about 2 tbsp of the blend into the sour cream (or yogurt).
Rest Let it sit at least an hour, but no more than 4 hours at room temperature. Room temp is best, so the onion flakes soak up moisture.
Stir and taste. A little cayenne gives it a nip; dried chives give a milder, slightly different onion flavor.
Safe to stop Done. Into the fridge.
The short version, for once you’re comfortable with the recipe. Print it on its own and keep it by the stove.