Dilly Vegetable Dip

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Updated: 10/10/2012 3:40 pm Published: 10/10/2012 3:33 pm

Dilly Vegetable Dip

An Adapted Recipe by Kitchen Kimberley

  • 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
  1. In a mixing bowl, combine all ingredients. Cover and refrigerate 8 hours or overnight.
  2. 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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