Ham Dip
8-10 oz finely chopped cooked ham
1 1/2 cups mayonnaise
1 1/3 cups sour cream
2 tbsp finely chopped onion
2 tbsp chopped fresh parsley
2 tsp dill weed
Combine all ingredients throughly. Refridgerate at least 8 hours. Serve with assorted crackers, chips, or cocktail rye bread.
Makes 4 cups.