Italian Vegetable Dip Recipe

Chill for at least two hours I have served it when chilled less time but the longer you chill it the more time it has for the flavors to meld. 14 cup minced fresh Italian parsley.


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Cover tightly and refrigerate for at least 2 hours and up to 48 hours before serving with the cut up vegetables and breadsticks.

Italian vegetable dip recipe. 12 teaspoon McCormick Garlic Salt. Makes 2 14 cups. 18 teaspoon McCormick Onion.

14 teaspoon McCormick Perfect Pinch Italian Seasoning. Directions edit edit source Mix together the Mayonnaise sour cream salad dressing mix tomatoes bell pepper scallions and parsley. Mix 7 oz packet of salad dressing mix with sour cream.

1 cup sour cream. Serve with bread sticks vegetable dippers or chips. Assorted cut up vegetables.

Serve with fresh cut up vegetables. Mix mayonnaise sour cream and Zesty Italian salad dressing mix until well blended. The recipe builder changes the size of the packet to 23 oz which I cant fix.


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