1 c. mayonnaise
1 (8 oz.) sour cream
1 1/2 tsp. olive oil
1 tsp. minced dillweed
1 tbsp. dill pickle juice
2 tsp. paprika
1/4 tsp. white pepper
1/8 tsp. garlic powder
1/8 tsp. salt
1/4 c. milk

Combine mayonnaise and sour cream. Cream and gradually stir in milk; mix well. Stir in remaining ingredients. Cover and chill thoroughly. Serve with green salad. Makes 2 cups. Omit milk to serve as a dip for vegetables.