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"I like to use fresh dill, chives and parsley from my herb garden to make this dip," writes Diane Dulle from Bentonville, Arkansas. "It's a favorite for summer picnics and barbecues."
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 50 calories, 4 g fat (3 g saturated fat), 16 mg cholesterol, 72 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.
Originally published as Sour Cream Dill Dip in Country Woman May/June 2001, p21
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Reviewed on May. 28, 2008 by sassygram_CA
I use Beau Monde instead of salt. I like the flavor it brings.
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