Dilly Vegetable Dip
| Updated: 10/10/2012 3:40 pm |
Published: 10/10/2012 3:33 pm
|
Dilly Vegetable Dip
An Adapted Recipe by Kitchen Kimberley
Ingredients:- 1 cup fat-free sour cream
- ½ cup plain (unsweetened) nonfat yogurt
- ½ cup low-fat mayonnaise
- ¼ cup grated Parmesan cheese
- 2 teaspoons dried dill weed
- 1 tablespoon dried minced onion
- 1 tablespoon dried leaf parsley
- ½ teaspoon celery salt
- ½ teaspoon onion powder
Directions:- In a mixing bowl, combine all ingredients. Cover and refrigerate 8 hours or overnight.
- Enjoy with fresh vegetables for dipping, such as baby carrots, broccoli, celery, and sweet bell peppers.
Yield: 16 servings
Kitchen Kimberley’s Tip: Find more delicious recipes on our website:
southwestdairyfarmers.com.
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