Recipe - Linda Rogers Dill Dip

1 cup Hellman's or Best's
Mayonnaise
1 cup (8 oz) sour cream
1 One half tablespoon Freeze dried chives
1 One half tablespoon Dehydrated parsley flakes
1 tablespoon Dried dill weed
One half tablespoon Beau Monde seasoning
One fourth teaspoon Garlic powder

Mix all ingredients in mixing bowl. Cover and chill for at least 3 hours
(overnight is fine). Serve in small bowl surrounded by raw veggies. Store
leftover dip in fridge for up to 2 weeks. Serves 6

NOTE: One half TBSP = 1 One half tsp. Hellman's mayo is called Best on the West coast
Beau Monde seasoning is sold with the other seasonings in the supermarket.
Spice Islands and McCormick make it.

Posted to TNT Recipes Digest by paraducks1@juno.com on Mar 6, 1998