1/4 c. butter
1/4 c. dry Vermouth (optional)
1/4 c. lemon juice
1 tsp. minced garlic
1 tbsp. snipped dill weed or tsp. dried dill weed

Melt butter in small saucepan over medium heat. Stir in Vermouth, lemon juice and garlic. Stir in dill just before serving. Makes 3 cups. Can be used as a vegetable dip.