I don't know where this originated but it has been a favorite in our family for years. I don't remember a family function without it since my aunt first tried it out when I was a kid.

Ingredients:

2 cups of Hellman's Real Mayo (there is a note on the recipe card that it doesn't work well with any other brand and since that is what we alway's have we haven't tried anything else)
2 cups of Sour Cream
2 teaspoons of Dill Weed
2 teaspoons of Garlic Powder (not salt)
2 teaspoons of Onion Powder
2 teaspoons of Parsley
2 teaspoons of chopped green onions or chives (we don't always include this and it tastes just as good)
2 teaspoons of Celery Salt
2 teaspoons of MSG/Accent (We never use this. The recipe card says it last in the fridge up to 3 months but without this we only keep it a week or two depending on the expiry of the sour cream)
6 drops of Tabasco Sauce

Mix it all together and let it sit overnight for best flavour. Use it for veggie dip or thin it with a bit of cream for a salad dressing, etc. I'm thinking of using it in mock mashed potatoes (cauliflower) since I used to use it on baked potatoes all the time. I also tried a haddock recipe a few weeks ago that was kind of like this dip so I'm also going to try spreading it on haddock fillets before baking.

Anyway, I hope you enjoy it just as much as I have.

YUM! Sounds great! I just copied it and added it to my LC recipe file. Thank you for sharing the recipe!

Yum! I bet this would be good to make a cucumber salad with, too.

I love raw vegetables and dip. This sounds great, thank you!
Ann

Get me some dip and some pork rinds ASAP!

This is delicious. I didn't have celery salt, so I substituted plain salt and some celery leaves. I minced the celery leaves, fresh parsley and scallions in the food processor and added the other ingredients, then let it mellow in the fridge for 6 hours. Yum! Great with fresh veggies, and for sure I'm going to try it as a topping for baked fish. I didn't use the MSG.