15 saltine crackers (2 inch squares)
1 c. dry minced parsley flakes
1/2 c. dry onions, minced
2 tbsp. dry dillweed
1/2 c. onion salt
1/2 c. garlic salt
1/4 c. onion powder
1/4 c. garlic powder

Blend crackers in blender until finely powdered. Add parsley flakes, onions and dillweed. Blend until thoroughly powdered. Put into 1 quart mixing bowl, using wire whisk; stir in onion salt and powder and garlic salt and powder. Mix well. Makes 42 tablespoons. Store mix in airtight containers in a cool dry place, out of direct sunlight. Use within 1 year.

FOR DRESSING: Combine 1 tablespoon of mix with 1 cup mayonnaise and 1 cup buttermilk. Store in refrigerator 2 weeks.

FOR DIP: 1 1/2 tablespoons in pint of sour cream.