Dill Dip

This comes from the recipe archive at Dorothy Lane Market.

2/3 C mayonnaise
2/3 C sour cream (or plain nonfat yogurt)
1 Tbsp. chopped green onion (or 1 Tbsp. dried onion flakes)
1 Tbsp. dried parsley
1 tsp. dried dill weed
1 tsp. seasoned salt
1/2 tsp. Worchestershire Sauce
2 drops Tabasco

Combine mayonnaise and sour cream. Add remaining herbs and seasonings. Stir well. Refrigerate 6 hours for flavors to blend. Makes 1.5 cups.

Note: Use 1 Tbsp. fresh herb for every 1 tsp. dried.

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