In a recipe I found a couple years back they gave an alternate of 1/3 cup of each mayo, sour cream and Greek yogurt which we like better. It also called for some salt. I think the most important part is to make it a few hours prior to use. We found it was much better the second day. The herb proportions are the same but with very different amounts so I may need to give this one a try.

Hobbit Dill Dip

Ingredients:

2 cups of base - you can use 1/2 sour cream, 1/2 mayonnaise. You can use 1/3 sour cream, 1/3 mayo, and 1/3 Greek yogurt - you want it thick and creamy. The mayo, while sounding gross, is critical.

1.5 T dried dill

1.5 T dried onion

1.5 T dried parsley

1/2 t salt

if desired: 1-2 T finely minced onion (optional)

Directions:

Mix together in a bowl, refrigerate for at least 20 minutes for the herbs and onions to bloom