This dip is great with raw vegetables. I especially like it with cucumbers, grape or cherry tomatoes, and carrots but it is also good with broccoli, cauliflower, green, red, yellow peppers and slightly blanched fresh green beans. It can also be used for a salad dressing.

Dill Dip (can be halved easily) This is best made one day before you plan to use it.

1 c. sour cream
1 c. mayonnaise
1 Tbl. dried parsley
1 Tbl. dried dillweed
1 tsp. freeze dried onions or chives
1 tsp. Beau Monde
1 tsp. MSG (I never use the MSG since some people are allergic to it)

Simply blend all ingredients and refrigerate.