Dill Dip for Fresh Vegetables

From Christine A. Matsumoto, Unit 9, DOH, Oahu

• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 tablespoon dried parsley
• 1 1/2 tablespoons freshly grated onion
• 1 1/2 tablespoons dill weed
• 1-2 teaspoons seasoned salt
• Choice of fresh vegetables

Blend all ingredients except vegetables in a bowl and chill. It may be kept refrigerated for 4-5 days. Serve dip with a variety of fresh vegetables. Serves 10.