Saturday, November 14, 2009

Chip Dip

This comes from my JLMC's Cotton Country Cooking. It's been served at meetings and I have made it for gatherings. It's really good and really EASY! I did use light sour cream and mayo.

1 c. sour cream
1 c. mayo
1 1/4 t. dill
1 t. minced onion flakes
3 t. parsley, fresh or dried. I used dried.

Mix all. Let set at least 1 hour in the fridge. Serve with potato chips.

It would also be a good base for spinach dip....just add in 1 10-oz. package of frozen, chopped spinach that had been thawed and drained really well. I would increase the sour cream to 16 oz. if I made the spinach dip.

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