Ingredients: mayonnaise, onion salt, dill weed. If using fat-free mayonnaise, mix (about 1 c mayo to 1 tsp or to taste) yellow mustard into it before making the dip.
Mix a cup of mayo with about a tsp onion salt (more or less to taste), then add oodles and oodles of dill weed—maybe a quarter cup. Mix well.
I served this dip when we sprinkled Grandma Kees’ ashes up north. I overheard Ginny compliment Aunt Karen on the dip. Karen told her that I made it. Ginny frowned in consternation. “My mother made it? But it’s good!”