(from our December Christmas dinner)
8 ounces sour cream
1/2 cup mayonnaise
1 tablespoon dill weed
1 teaspoon seasoned salt
1 teaspoon minced onion
1 teaspoon parsley flakes
1 teaspoon lemon juice
Mix all ingredients together. Refrigerate for one hour to let spices mingle. Serve in a round rye bread loaf.
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