Difference between revisions of "Italian Vegetable Dip"
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[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
[[Category:Vegetarian appetizer Recipes]] | [[Category:Vegetarian appetizer Recipes]] | ||
Revision as of 18:50, 1 April 2012
Description
Mind-boggingly simple. If you are in a super hurry you can mix and serve the dip immediately, but the flavor is better after sitting for a while.
Ingredients
- 1 cup Mayonnaise
- 1 cup sour cream
- 1 (6 ounces) packet Italian salad dressing mix
- 2 seeded and chopped plum tomatoes
- 1/2 diced red bell pepper
- 1/2 cup thinly sliced scallions
- 1/4 cup minced fresh Italian parsley
- assorted cut up vegetables
- Italian breadsticks
Directions
- Mix together the Mayonnaise, sour cream, salad dressing mix, tomatoes, bell pepper, scallions, and parsley.
- Cover tightly and refrigerate for at least 2 hours and up to 48 hours before serving with the cut up vegetables and breadsticks.
