Dill Dip
8 oz. package cream cheese
1/2 cup real mayonnaise
2 tbsp. milk
1/4 cup chopped onions (green)
1 tbsp. chopped parsley
1 tsp. dill weed
1/4 tsp. salt
1/4 tsp. onion powder
Combine softened cream cheese, mayonnaise and milk, mixing
until well blended. Stir in remaining ingredients. Chill. Serve
in a cabbage shell with vegetable dippers, if desired. Makes 1 and
1/2 cup.
Mary Katherine Reavis
Raw Vegetable Dip
1 cup mayonnaise
1 cup sour cream
2 tbsp. minced onion
1 tbsp. prepared mustard
1/2 tsp. freshly ground pepper
1/2 cup chopped parsley
1 large clove of minced garlic
dash of Worcestershire sauce
Blend all ingredients well and allow to stand, covered in refrigerator
2 to 3 hours before serving. Makes 2 cups.
Rita Yuvonne Phillips