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Full Online Book HomeLearning KitchenDips - Monster Dilly Dip
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Dips - Monster Dilly Dip Post by :M_J_Stockton Category :Learning Kitchen Author :Unknown Date :January 2012 Read :903

Click below to download : Dips - Monster Dilly Dip (Format : PDF)

Dips - Monster Dilly Dip

1 1/2 cups sour cream
2/3 cup mayonnaise
2 TBS instant minced onion
2 TBS dried parsley flakes
2 TBS dried dill weed
1 tsp celery or seasoned salt
4 drops green cood color


In small bowl, combine all ingredients; mix well. Cover; refrigerate at least 2 hours to blend flavors.

Serve with cut-up fresh green and orange vegetables.


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1 (16 oz) container low-fat cottage cheese 3 T. skim milk 3/4 c. fat-free mayonanaise 1 T. dried, minced onion 1 T. parsley flakes 1 t. dill weed 1 t. seasoned salt 1/4 t. garlic powder In a blender, blend cottage cheese, and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight.Serve with raw veggies. Yeild: 2 1/2 c.
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1 1/3 cups mayonnaise 1 1/2 cups sour cream 2 Tbsp. minced onion 2 Tbsp. chopped dill 2 tsp. Beau Monde seasoning (Spice Islands) 1 tsp. parsley flakes 1 loaf rye bread or pumpernickle (round), unsliced Mix mayonnaise, sour cream, minced onions, chopped dill, Beau Monde seasoning and parsley flakes. Chill dip for serveral hours or overnight to bring out the flavors. Hollow out the center of loaf of round, unsliced rye bread. Save chunks from center. Fill hollow of rye bread with dill dip. Use rye bread chunks for dipping.
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