1/2 cup sour cream (14% butter fat)
1/2 cup mayonnaise
1-1/2 teaspoons dried dill weed
2 tablespoons finely chopped onion
4 tablespoons finely chopped celery
2 slices bacon, cooked and drained
In a microwave-proof dish, cook peas on HIGH (full power) for 2 minutes. Remove from microwave and drain; let peas cool. In a large bowl, add peas, sour cream, mayonnaise, dill weed, onions and celery; mix well. Chill for at least 20 minutes in refrigerator. Crumble bacon and garnish salad to serve.