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Dill Dip

By

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

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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

Details

Preparation

Step 1

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

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