Ingredients:

  • 1 cup (240ml) heavy mayonnaise
  • 0.5 cup (120ml) full fat sour cream
  • 2 tbsp (30ml) dill pickle brine
  • 1 tsp (5g) prepared horseradish
  • 1 tsp (5ml) hot sauce
  • 0.5 tsp (2.5ml) Worcestershire sauce
  • 1 tsp (2g) smoked paprika
  • 1 tsp (3g) garlic powder
  • 0.5 tsp (1.5g) onion powder
  • 0.5 tsp (0.5g) dried dill weed
  • 0.25 tsp (0.5g) cayenne pepper
  • 0.125 tsp (1g) salt
  • 0.125 tsp (0.5g) cracked black pepper

Instructions:

  1. In a small mixing bowl, combine the mayonnaise and sour cream. Stir gently until the mixture is smooth and no white streaks remain to create the emulsified base.
  2. Whisk in the pickle brine, prepared horseradish, hot sauce, and Worcestershire sauce until the mixture reaches a glossy, uniform, and dippable consistency.
  3. Fold in the smoked paprika, garlic powder, onion powder, dried dill, and cayenne pepper. Season with salt and pepper to taste. For best results, refrigerate for at least 30 minutes before serving.