1 c. mayonnaise or salad dressing
1 (8 oz.) carton sour cream
1/4 c. milk
1 1/2 tbsp. salad oil
1 tsp. dry dill weed
1 tbsp. dill pickle juice
2 tsp. paprika, optional
1/4 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. salt

Combine mayonnaise and sour cream; mixing well. Gradually add milk. Stir in remaining ingredients, cover and chill. Serve with green salad. Omit the milk from the recipe to serve as a vegetable dip.