Sunday, March 14, 2010
Posted by Grandma Jeanne on June 29, 2009
1 pint mayonnaise
1 pint sour cream
1 tablespoon dried parsley or 3 tablespoons fresh parsley
3 tablespoons grated onion
3 tablespoons dill weed
1 tablespoon seasoned salt
Blend all ingredients together and chill before serving.
May be made several days ahead of time.
Yields 4 1/2 cups.
Serve with raw vegetables.
Posted by Grandma Jeanne on June 15, 2009
1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon chopped parsley
1 hard-boiled egg, chopped
1/4 teaspoon salt
1 teaspoon dried dill weed
dash of pepper and garlic
2 tablespoons chopped onion
2 teaspoons dried or fresh chives
Mix all ingredients well in blender.
Chill.
Serve with crisp vegetables.
Posted by Grandma Jeanne on May 11, 2009
1 large package cream cheese, softened
1 medium carton sour cream
1 package Hidden Valley vintage herb dressing
1/2 teaspoon garlic powder
Combine all ingredients and refrigerate until it thickens.
This dip is great for all kinds of vegetables or chips or even as a spread!
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