HERBED MAYONNAISE This velvety, dill-flavored mayonnaise makes a superb sandwich spread as well as an accompaniment to Carrot-Spinach Terrine (see Vegetables). 1/2 cup mayonnaise or salad dressing 1/2 cup sour cream 3 tablespoons snipped fresh dill OR 1 tablespoon dried dill weed 2 tablespoons parsley 1 clove garlic, minced In a blender container or food processor bowl combine all ingredients. Process till smooth. Pour into a storage container. Cover and refrigerate at least one hour. Serve with the terrine. Makes 1 1/4 cups. Source: Better Homes and Gardens Magazine, November 1997 Andrea