Yield: 2 Cups
|1 cup||Homemade mayonnaise|
|1 cup||Sour cream|
|1 large||Garlic clove peeled and finely chopped|
|1 tablespoon||Finely chopped green onion|
|1 tablespoon||Dijon mustard|
|\N \N||Chopped fresh parsley|
|\N \N||;to taste and for garnish|
In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill until serving time. The flavor improves if this is made ahead of time and gets to sit for awhile.
To serve, garnish with chopped parsley.
Recipe from Enright's sister-in-law, Anne Donaldson. In _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 52. ISBN 0-88862-788-2. Electronic format by Cathy Harned.