1 C mayonnaise
1 C sour cream
1 T grated onion
3 T dill week
1 T Beaumonde seasoning
1 T parsley flakes (fresh or dry)
2 T green onion flakes
Combine all ingredients and stir. Let it sit out for about 1/2 hour before refrigerating. The dip will keep indefinitely. Great with cut vegetables (broccoli, carrots, celery...) Also good to spread on rye bread rounds and pass under the broiler.
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