- 1/2cup finely choppedkosher dill pickles
- 2green onions, with part of the tops,thinly sliced
- 1teaspoondill weed
- 1/4teaspooncelery salt
- 1/2teaspoonWorcestershire sauce
- 2teaspoonslemon juice
- Combine mayonnaise with dill pickle and green onions.
- Stir in dill weed, celery salt, Worcestershire sauce and lemon juice.
- Cover and refrigerate at least 3 to 4 hours for flavors to blend.
- Preparation time does not include chill time.