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Unleavened Recipes * * * Vegetable Dip * * * |
Ingredients:
2 c. sour cream
1 Tbsp. dill weed
1/2 c. mayonnaise
1 Tbsp. seasoned salt
2 tsp. instant onions
2 Tbsp. chopped parsley
1 Tbsp. dill weed
1/2 c. mayonnaise
1 Tbsp. seasoned salt
2 tsp. instant onions
2 Tbsp. chopped parsley
Directions:
Put all ingredients in blender and blend. Refrigerate overnight. Stir and serve. (Carolyn Brittain)
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Recipes |
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The Journal: News of the Churches of God |
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