1/2 cup milk
1/2 teaspoon ground dry mustard
2 tablespoons paprika
1 small, fresh dill seed
2 tablespoons chopped fresh dill weed
1 small cup mayonnaise
1/2 cup ketchup
3/4 cup chopped celery
3/4 cup mayonnaise
1/2 teaspoon hot water
1 tablespoon salt
1/2 teaspoon hot pepper sauce, or to taste
Preheat oven to 400 degrees F (200 degrees C) and lightly grease a non-stick baking sheet.
In a small bowl, combine milk, dry mustard, paprika, dill seed, dill weed and 4 tablespoons mayonnaise; set aside.
In a small mixing bowl, combine the milk mixture, celery, mayonnaise, ketchup, celery, and hot water.
Transfer the milk mixture to a large bowl and stir until smooth. Spoon into a 2 quart baking dish. Top with the reserved cream mixture and spread on top.
Bake in preheated oven for 60 minutes, or until the outside of the cake starts to brown. Cool before serving.