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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Parsley Veggie Dip Recipe

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This recipe for Creamy Parsley Veggie Dip is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fat free or low fat mayo
1 cup (8 oz) low fat sour cream
1/3 cup fresh snipped parsley, finely chopped
2 tbsp. finely chopped onion
1 tbsp. Dijon mustard
1 garlic glove, minced (or 1/8 tsp. powdered garlic)
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Directions:
Mix well. Cover and chill 2 hours or more. Serve with an assortment of veggies: Peppers, cukes, carrots, turnips, celery, rutabaga, peapods, zucchini, etc.

 

 

 

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