Dill Dip & Vegetable Appetizer
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||2 Tablespoon|
|Dill weed||2 1⁄2 Teaspoon|
|Minced onion||2 1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Radish slices||8 (Rounds)|
In a small bowl, blend mayonnaise and sour cream.
Add parsley, dill weed, onion, and salt; blend well.
Cover and refrigerate for at least 4 hours or until next day.
Serve chilled, surrounded by tomatoes, carrots, celery, radishes, and cauliflowerets.