Dill Dip

By Lulubelle

Racine Christian School Cookbook - 1980
Mrs. Steiner's recipe

Ingredients

• 2/3 Cup Mayonnaise (Light is fine)
• 2/3 Cup Sour Cream (Light is fine)
• 1 TBSP Dill Weed
• 1 TBSP Parsley flakes
• 1 tsp Seasoned Salt

Preparation

Step 1

Mix all ingredients and refrigerate 3 to 4 hours. Even better overnight.
Especially delicious served with various kinds of raw vegetables.