1 cup mayonnaise 1 cup sour cream 2 tablespoons dill weed 2 tablespoons onion flakes 1/4 teaspoon celery salt 4 pinches of garlic powder Directions Place mayonnaise, sour cream, dill weed, onion flakes, celery salt, and garlic powder in food processor. Grind until smooth. Seal and store in refrigerator overnight (at least 8 hours). Serve with raw vegetables and/or crinkle-cut potato chips. Yields 2 cups of dip.