Dill Vegetable Dip

9 oz. cream cheese
16 oz. mayonnaise
16 oz. sour cream
1 Tbsp. minced onion
1 Tbsp. dried dill weed
1 Tbsp. seasoned salt
3 Tbsp. chopped parsley

Combine cream cheese and mayo. Add all except sour cream. Fold in sour cream. Keeps 3 months in refrigerator.