Vegetable Dip (puerto Rico)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers, Breakfast & | 12 | Servings | |
INGREDIENTS
| 1 | c | Hellmans Mayoniase, no |
| subsitute | ||
| 1 | c | Sour Cream |
| 1/4 | t | Garlic Powder |
| 1 | t | Parsley Flakes |
| 1 | t | Seasoned Salt |
| 1 1/2 | t | Dill Seed |
INSTRUCTIONS
Mix all ingredients and chill. Best made day ahead. Serve with raw vegetables: celery, carrots, cucumbers, bell peppers, califlower, etc. (Bite size pieces) Recipe by: PEGGY MERCHANT Posted to MC-Recipe Digest V1 #734 by Dianne Waller <dwaller@frontier.gulf.net> on Aug 10, 1997
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”
Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 10mg
Sodium: 209.3mg
Potassium: 31.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g