1/2 Cup Mayo
1 Cup Small Curd Cottage Cheese
1 Tablespoon Dried Dill
1 Tablespoon Dried Minced onion
2 teaspoons Parsley Flakes
1/8 teaspoon Seasoned Salt
Combine all and refrigerate for 2 hours before serving.
I recommended this dip in a discussion we had about eating more veggies. I also recommended this one, which Jana posted once upon a time.
http://bunchofcooks.blogspot.com/2011/03/spinach-dip.html
Saturday, April 6, 2019
Dill {Veggie} Dip
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment