Yield: 1 servings
|⅔ cup||Sour cream|
|1 teaspoon||Dill weed|
|1 tablespoon||Instant salad onions|
|1 tablespoon||Dried parsley|
Mix all ingredients being sure to crush dill weel with your fingers before adding it to release more of its flavor. Refrigerate for at least 24 hours to blend all flavors.
Serve with vegetable munchies. Makes about 1 cup.
From: A Pinch of This and a Dash of That Cookbook Note: Very popular with Rick and friends. Triple or quadruple with LOTS of
From: Debbie Carlson Date: 03-29-95 (159) Fido: Cooking