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My 12-year-old, Eliza, made this dip right before the guests came.

• 1/2 cup mayonnaise
  
• 1/2 cup sour cream
  
• 2 tablespoons Dijon mustard
  
• 1 1/2 teaspoons dried dill, or 1 sprig fresh dill

Start to finish: 5 minutes.

Stir all ingredients together in a small serving bowl or 2-cup storage container that has a lid. If using fresh dill, mince finely first, avoiding tough stems; you'll need about 3 tablespoons.

Do-ahead tip: The dill dip can be refrigerated, covered for up to 4 days.

Makes about 1 cup.

"Desperation Entertaining"

Sunday, August 18, 2002