Ingredients
3/4 cup mayonnaise
1/2 cup finely chopped dill pickle
1 tablespoon fresh lemon juice
1 teaspoon dried dill weed
Kosher salt and freshly ground pepper
Preparation
In a bowl, stir together first four ingredients to combine; season generously with salt and pepper. Serve immediately or refrigerate in an airtight container up to 1 week.
