by Every holiday, special occasion or just get together my Mom makes veggie dip. It is delicious and easy to make. The only thing that I always forget is that you have to make it at least 24 hours before you want to use it. That way all of the ingredients have a chance to mingle and absorb some of liquid. As long as you remember this one little rule, this is the best veggie dip around.
Veggie Dip – (From Mom)
- 2/3 Cup Sour Cream
- 2/3 Cup Hellman’s Dressing
- 1 Tablespoon Parsley
- 1 Tablespoon Dried Onion
- 1 teaspoon Dill weed
- 1 teaspoon Garlic Salt
- 1 teaspoon Accent
- 2 Drops Tabasco
- 1 teaspoon Beau Monde, made by spice island
Measure the mayonnaise and sour cream and add to the bowl.
Add the spices.
Mix until everything is incorporated.
Allow the mixture to chill in the refrigerator for at least 24 hours before serving.
Serve with your favorite vegetables.
I am partial to carrots.
This is a quick and easy dip that is perfect for all occasions.
McCormick makes a Bon Appetit Seasoning Salt that is just like the Beau Monde, in case you can't find the Beau Monde!
That is a great tip Heidi, Thanks.
this looks good for the baby carrots i have in the fridge!
I hate measuring mayo. I got the other measuring device from Pampered Chef and I don't think it works as good as yours. Ours is the cup style with a moving piece that pushes the mayo out. Leaves a mess.
I have another one by Kitchen Art Pro and it works a lot better. It has a silicone scraper at the end of the pusher that cleans everything off perfectly. I recommend it. It is only like $9-10 at amazon.