The Intercontinental Church of God

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Unleavened Bread 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
 
Directions:
 
Put all ingredients in blender and blend. Refrigerate overnight. Stir and serve. (Carolyn Brittain)
 


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