1 pint mayonnaise
1 pint sour cream
1 tablespoon dried parsley or 3 tablespoons fresh parsley
3 tablespoons grated onion
3 tablespoons dill weed
1 tablespoon seasoned salt

Blend all ingredients together and chill before serving.

May be made several days ahead of time.

Yields 4 1/2 cups.

Serve with raw vegetables.

1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon chopped parsley
1 hard-boiled egg, chopped
1/4 teaspoon salt
1 teaspoon dried dill weed
dash of pepper and garlic
2 tablespoons chopped onion
2 teaspoons dried or fresh chives

Mix all ingredients well in blender.

Chill.

Serve with crisp vegetables.