Time 2h5m Yield 20 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients together. Refrigerate for at least a couple of hours in an airtight carton for flavors to blend. Best if made the day before serving. Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.
Time 10m Yield 2 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.
Time 8h5m Yield 32 Number Of Ingredients 6 Steps:
In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.
Time 1h15m Yield 2 Cups Number Of Ingredients 6 Steps:
Mix ingredients together, until well blended. Chill several hours or overnight. Serve with chips or raw vegetables. NOTE: I am a mixer and taster cook - I mix and taste - sometimes I add more seasonings to fit my taste. The longer it sits- the better it gets!
Yield 48 Number Of Ingredients 6 Steps:
In a medium bowl, mix together mayonnaise, sour cream, chopped onion, seasoning salt, dill weed, and white sugar. Refrigerate for at least 8 hours before serving to blend flavors.
Yield 10-12 Number Of Ingredients 9 Steps:
Combine all ingredients together in a large bowl. Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together). Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.
