Serve with assorted breads, crackers, or vegetables.
Ingredients
- 1 , 16 ounce
- 1 , 16 ounce
- 1 , 6 ounce
- 1 tablespoon dried parsley
- 1 tablespoon dried dill weed
- 1 tablespoon dried minced onion
- 2 teaspoons seasoned salt
Instructions
-
1
Mix mayonnaise, sour cream, olives, parsley, dill, minced onion, and seasoned salt together in a bowl; cover with plastic wrap and refrigerate 4 hours to overnight.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Vegan Brown Gravy
Super simple vegan gravy recipe I use for poutine, savory pies, and mashed potatoes. You can add any herbs or seasonings of your choice. Leftovers can be stored in an airtight container in the refrigerator or freezer.
Oatmeal Icebox Cookies
This recipe is one of my mother's refrigerator cookies that she made when I was little. The old fashioned sugar cookies that you have on your home page is exactly what mom used to make. They are wonderfully soft and a touch of nutmeg in them. You could not believe how many memories it brings back to me. This is another memory to enclose to you. This is a sandwich type cookie spread with jam in the center.
Pasta e Fagioli a la Chez Ivano
I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!