- 3/4 cup ricotta cheese
- 3 tablespoons sour cream
- 1 tablespoon milk
- 1/4 teaspoon garlic salt
- 1/8 teaspoon salt
- Dash pepper
- 1 tablespoon chopped green onion
- 1 tablespoon minced chives
- Assorted raw vegetables
- In a blender, combine the first six ingredients; cover and process until smooth. Stir in onion and chives. Cover and refrigerate for at least 1 hour. Serve with vegetables. Yield: about 1 cup.
Originally published as Chive-Onion Vegetable Dip in Reminisce September/October 2001, p49
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