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DILL DIP

Mix 2 Tablespoons of REGULAR mix or 1 1/2 Tablespoons of NO SALT mix with 1/2 cup sour cream and 1/2 cup mayonnaise.  Refrigerate for 3 hours before serving.  For LOW CAL DIP use 1/2 cup plain yogurt and 1/2 cup Miracle Whip Light®.  Makes 1 cup.

Sprinkle desired amount on fish before broiling.

Sprinkle desired amount on pork chops before broiling.

Sprinkle desired amount on boiled buttered potatoes.

Mix into mashed potatoes – 1/2 teaspoon per potato.

Mix with sour cream for a baked potato topper – 2 Tablespoons of REGULAR mix or 1 1/2 Tablespoon of NO SALT mix to 1 cup sour cream (use regular, light or no fat sour cream

Use 1 Tablespoon in Salmon or Tuna Salad.

TOMATO MOULDS WITH DILL SAUCE

1 1/4 cups tomato juice
2 Tablespoons gelatine
1 1/4 cups V8 vegetable juice
1 cup cream cheese (8 oz.)
2/3 cup sour cream
2 Tablespoons lemon juice
lettuce leaves

Dill Dip

Take 1/4 cup tomato juice and soften gelatin in it.  Heat the rest of the tomato juice (1 cup) to boiling and
add softened gelatin, stirring to dissolve.  Stir in the V8 juice.  In a blender put cream cheese and sour cream and blend.  Add tomato – gelatin mixture and lemon juice.  Blend until smooth.  Pour through a strainer into 1 large mold or 6 to 8 smaller molds.  Chill until set and un-mold onto lettuce leaves.  Garnish with a small amount of dill dip – mixed following package instructions.

Dip

Mix 2 Tablespoons of REGULAR mix or 1 1/2 Tablespoon of NO SALT mix with 1/2 cup sour cream and 1/2 cup mayonnaise.  Refrigerate for 3 hours before serving.  For LOW CAL DIP use 1/2 cup plain yogurt and 1/2 cup Miracle Whip Light®.  Makes 1 cup.