- 1 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons half-and-half cream
- 1 tablespoon dill weed
- 1-1/2 teaspoon sugar
- 3/4 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- In a small bowl, combine all ingredients; stir until smooth. Cover and chill. Serve over salad greens or as a dip for raw vegetables. Store in the refrigerator. Yield: 1-1/4 cups.
Originally published as Creamy Dill Dressing in Quick Cooking March/April 1998, p11
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