1 cup mayonnaise1 cup sour cream
1 Tablespoon dried parsley
2 teaspoons dried dill weed
1/2 teaspoon celery salt
Mix all ingredients together and chill.
Can be used as a veggie dip, a side sauce for grilled chicken or fish, or thinned with a dash of milk for a salad dressing.
This recipe has been in my family for as long as I can remember. And it's still a huge favorite. I often toss it with cooked chicken, chopped Granny Smith apples (unpeeled), chopped celery, and chopped walnuts for a nice twist on chicken salad. Or it can be used with cooked and chilled baby red potatoes and a chopped Vidalia onion for a wonderful potato salad.