Dill Dip
2/3 cup mayonnaise
2/3 cup sour cream
1 tbsp. parsley flakes
1 tbsp. dried onion
1 tsp. dill weed
1 tsp. Beau Monde
Combine all ingredients and refrigerate overnight. Use for
raw vegetable dip or serve over steamed broccoli.
Jean Harpe Sykes
Cheese Ball
8 oz. package cream cheese
2 (4 oz.) blue cheese
2 tbsp. chopped pimentos
2 tbsp. chopped green pepper
1 tbsp. garlic salt
1/2 cup walnuts
assorted crackers
Mix together and form in a ball. Wrap in wax paper and let
stand in refrigerator overnight. Roll in walnuts and wrap in
wax paper. Store it in the refrigerator until used. Serve with
crackers.
Servings: 25 - 30
Rita Yuvonne Phillips