Instructions: In medium bowl, combine sour cream, dill and salt; mix well. On a 12 to 16 inch serving platter, spread sour cream mixture to 1/4 inch thickness; sprinkle evenly with cheese. Spoon and spread onion dip over cheese. Top with onions and egg; sprinkle with paprika. Garnish with parsley. Cover; refrigerate up to 24 hours before serving. Serve with crackers or cut-up fresh vegetables.

Yield: 6 cups

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