1 c. fat-free sour cream
1 c. fat-free mayonnaise
1 tsp. parsley
1 tsp. dill weed
1 tsp. seasoned salt
1 tsp. Accent
2 drops Tabasco sauce
1/2 tsp. Worcestershire sauce
1 tsp. onion flakes

Mix all together and mix well. Let sit for 6 to 8 hours or overnight in refrigerator.

Makes 2 cups of dip. Dip is good with raw veggies, chips or rye bread bowl.