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.