Drain the whey from the sour cream, if there is any, and set aside.
Mix all of the ingredients together. Thin to your liking with whey from the sour cream or whole milk. Let this sit in the fridge for at least an hour.
This dip stores well in the fridge for up to a week. If you won't use a batch this large just halve the ingredients.
Cooking with Chef Robin, On The Fire, Big Wild Radio.