Dill Weed Dip Mix
1/2 cup dried dill weed
1/2 cup dried minced onion
1/2 cup dried parsley
1/3 cup spice islands beau monde seasoning
In small glass bowl, combine all and place in container.
Dill weed Dip: makes 2 cups. 1 c. mayo, 1 c. sour cream or lowfat
yogurt, 3 tbl. dill dip. In medium bowl, using wire whisk, combine
the mayo and sour cream with dip mix. Refrigerate until ready to
serve with raw veggies or as topping for baked potatoes.
Shrimp and Pasta Salad: serves 8. 1 1/2 c. mayo, 3 tbl. dip mix, 1/4
c. milk, 1 pound rotelle pasta cooked and drained, 2 c. cooked
shrimp peeled and deveined, 1/2 c. chopped celery, 1/2 c. chopped
red bell pepper, 3 green onions chopped, salt and pepper. In a large
bowl, whisk together mayo, dill weed dip mix and milk. Add the other
ingredients. Chill 4 hours or overnight.