Dill Salad Dressing

¾ cup vegetable oil

¼ cup fresh lemon juice

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon dill weed

1 clove garlic, minced

⅓ cup mayonnaise

Combine oil, juice, salt, pepper, and dill weed. Mix well.

Stir in garlic.

Add mayonnaise and blend thoroughly.

Especially good to serve with cooked artichoke hearts and hearts of palm.

Makes 1⅓ cups.

As printed in The Best of Thymes cookbook by Marge Clark.