Dill Dip

⅔ cup real mayonnaise ⅔ cup sour cream 1 teaspoon onion powder 1 tablespoon dried parsley 2 teaspoons dried dill weed 1 teaspoon Morton Season All (seasoning salt) 4 drops Tabasco ½ teaspoon Worcestershire sauce ½ teaspoon Accent

Blend all together. Refrigerate at least 2 hours before serving. Serve with veggies, chips or bread cubes.