Monday, May 09, 2016

#3852 - Parsley Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 tsp. Lawry's seasoned salt
1 TBSP chopped fresh parsley
1 TBSP dried dill weed
1 TBSP dried onion flakes

In a small glass bowl add mayo, sour cream, seasoned salt, chopped parsley, dill weed and onion flakes--stir to combine. Cover and refrigerate overnight. Serve with assorted vegetables or good quality crackers.

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