1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons parsley
2 tablespoons chopped green onion
1 tablespoon dill weed
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
pepper
squeeze of lemon

Combine all ingredients.
This dip is great served with cut up fresh vegetables.
It’s sensational served in a hollowed out pumpernickel or rye bread.
Use about a 1 pound pumpernickel or dark rye (uncut).
Cut a slice off the top. Carefully scoop out bread leaving about an inch remaining on the crust. Fill with dip. Break
scooped out bread into pieces and serve with raw vegetables for dipping.

Gayle Benn