Vegetable Dips

 

White Vegetable Dip

• 2/3 cup Mayo
• 1 tbs. onions
• 1 tsp. dill weed
• 2 drops of Tabasco
• 1/2 cup sour cream
• 1 tbs. parsley
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. accent

Mix and let stand over night.

Marleen O'Brien

Catalina Dip

• 8 oz pkg. cream cheese (let soften)
• Small bottle Catalina Salad dressing
• 2 to 3 tbs. catsup - mix.

Both of these recipes are wonderful with raw veggies such as celery, carrots, green pepper, mushrooms, broccoli, cauliflower, etc.

Marleen O'Brien

Spinach Dip

• 1 lb. pkg. of fresh spinach
• 1 cup low fat sour cream
• 1/2 cup low fat plain yogurt
• 1/2 cup minced fresh parsley
• 1/4 cup finely chopped green onions
• 1/2 to 1 tsp. salt (optional)
• dash freshly ground pepper

1. Trim tough ends from spinach.
2. Boil or steam until wilted; drain well and chop.
3. Mix together spinach, sour cream, yogurt, parsley, onion, salt.
4. Add pepper to taste.
5. Cover and refrigerate for at least 4 hours. Makes two cups.
6. Great with crackers such as Triscuits or bread chunks such as pumpernickel.