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8 each sardine fillets, boned and skinned
1 cup sour cream
2 tablespoons mayonnaise
1 tablespoon chopped green onions
1 tablespoon chopped fresh parsley
1/4 teaspoon lemon juice
SUGGESTED DIPPERS:
broccoli, cabbage, cherry tomatoes, carrots, pita triangles, cocktail rye bread, water crackers
Servings: 4
Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill.


Yield: 1 1/2 cups
 
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