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Dill Dip
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1 cup (8 ounces) reduced-fat sour cream
1 cup fat-free mayonnaise
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1 tablespoon dill weed
3/4 teaspoon seasoned salt
Assorted vegetables
In a bowl, combine the first six ingredients. Cover and refrigerate for 1 hour or
until chilled. Serve with vegetables.
Yield: 2 cups.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |