2 teaspoons dried parsley flakes
2 teaspoons dried minced onion flakes
1 teaspoon dill weed
2 teaspoons Schilling/McCormick Salad Supreme seasoning
1 cup mayonnaise or salad dressing
1 cup light sour cream
1/2 cup to 1 cup parmesan cheese ( I used 1/2 cup)
1 ( 4 ounce) jar artichoke hearts, chopped and drained
Blend all ingredients and chill for several hours before serving.
If you want just a veggie dip and not artichoke dip, then omit the artichokes and parmesan cheese.
The artichoke dip can be served cold or heated.
Keeps a couple weeks in the refrigerator.