This is such a good vegetable dip, that any kid (or adult) who doesn’t like veggies will gobble them up when they’re paired with this:
These are the ingredients—the quantities are up to you—depending on how many you’re serving: What is shown here would serve approximately eight to twelve people.
One Cup Helman’s mayonnaise
One Cup Sour Cream (not low-fat)
Two tablespoons Beau Monde seasoning
Garlic Salt to taste
One half cup (or more) finely chopped green onions
Two or three teaspoons minced dill weed—fresh, if possible
One fourth cup minced parsley–fresh, if possible
Mix all together and refrigerate, covered.
Presentation:
On a large white platter, place the bowl of dip in the center, surrounded by:
Snow Peas, green beans, (blanched) mushrooms, red, yellow and orange pepper slices, brocolli, cauliflower, sliced cucumbers, carrot sticks, celery sticks, fresh asparagus (blanched), little grape tomatoes, large ripe and green olives, drained pickled beet slices. (Arrange the beets last just before serving to prevent them from staining the other veggies!)
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