Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Dilly Dip 1 cup Miracle Whip salad dressing 1 container (16 oz.) fat free sour cream 1 TB dill weed 1 TB dried minced onion 1 TB dried parsley flakes Mix all ingredients; cover. Refrigerate several hours or overnight. Serve assorted crackers or vegetable dippers. Makes 24 (2 TB) servings. Make-Ahead: Dip can be made a day in advance. Most vegetables can be cut up a day in advance as well. Cover and refrigerate until ready to serve. Nutrition Information: Per serving = Calories 45, Total fat 2 g, Saturated fat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 5 g, Dietary fiber 0 g, Sugars 2 g, Protein 1 g. Diabetic Exchanges: 1/2 Carbohydrate. Quote Link to comment Share on other sites More sharing options...
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