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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I like to serve this well-seasoned dip with veggies. It rounds out a holiday snack buffet in a festive way when it's served in hollowed-out green and red bell peppers. Ingredients:
1 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons minced fresh parsley |
1 tablespoon minced chives |
1 teaspoon dried minced onion |
1/2 teaspoon lemon juice |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon curry powder |
1/8 teaspoon pepper |
1 medium green pepper |
1 medium sweet red pepper |
assorted raw vegetables |
Directions:
1. In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour.
2. Lay green pepper on it's side; with a sharp knife, make a horizontal slice just above stem. Remove top piece; save for another use. Remove membrane and seeds. Repeat with red pepper. Fill peppers with dip. Serve with vegetables. Yield: 1-1/2 cups.
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