Ingredients: Dill, onion, parsley, salt, dextrose, spices.
Mix 1 cup sour cream and 1 cup mayonnaise with dip mix. Refrigerate 2-3 hours or overnight for flavors to blend.
Serve in hallowed out rye or pumpernickel bread with bread cubes as dippers or with fresh vegetables.
Also very good spread on top of grilled salmon or smoked salmon.
Serve with fresh vegetables or chips.
yield about 2 cups.