1 cup mayonnaise
1/3 cup sour cream
3 tablespoons half and half
1 tablespoon dill weed
1-1/2 teaspoons sugar
3/4 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
In a small bowl, combine all ingredients; stir until smooth. Cover and chill. Serve over salad greens or as a dip for raw vegetables. Store in the refrigerator.
Yield: 1-1/4 cups.