We visited Judy McCracken this fall, and she passed this recipe on to me. It is from her husband’s Aunt Em’s daughter-in-law, Jean Maitrott.

This is an improvement on mixing up sour cream and dill weed, for sure.

Judy's Dill Dip

1 c Hellmann’s mayonnaise
1 c sour cream
1 tsp Lawry’s seasoned salt
1 tsp Accent
1 tsp dill weed
1 T parsley flakes
1 T minced onions
1/4 tsp Worchestershire sauce
3 to 4 shots of hot sauce (more if you want)

I crush the spices in the palm of my hand before I put in the mix. (Jean Maitrott)

It is best if you chill it for 24 hours.