"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Dill Dip (from Madelyn Pflughoeft) Recipe

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This recipe for Dill Dip (from Madelyn Pflughoeft), by , is from The Ruth Tschida Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Tschida Punch
Added: Saturday, October 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sour cream
1 c. mayonaise (not Miracle Whip)
3-4 sliced green onions (can substitute a small white onion or onion flakes)
Dill weed
1 tsp. dry chicken soup base

Directions:
Directions:
Mix all ingredients together and refridgerate at least one hour.
Add dill to your preference.
Serve with a variety of fresh, cut vegetables.

 

 

 

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