- 1 (16 oz.) container sour cream
- 1 envelope ranch salad dressing mix
- 1 medium cucumber, peeled, seeded and chopped
- 2 tablespoons finely chopped onion
- 1 teaspoon dill weed
Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers,
in red or green bell pepper.
Makes 2 1/2 cups.