Dill Dip

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Dill Dip

 

1 cup Miracle Whip Light Dressing

1 container (16 oz.) sour ream

1 TB dried dill weed

1 TB onion, minced

1 TB dired parsley flakes

 

Mix all ingredients; cover. Refrigerate several hours or overnight.

 

Serve with assorted crackers or vegetable dippers.

 

Makes 24 (2 TB) servings.

 

Note: 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.

 

Nutritional 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 1g.

 

Dabetic Exchanges: 1/2 Carbohydrate.

 

Recipe from: Kraft.