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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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I like to use fresh dill, chives and parsley from my herb garden to make this dip, writes Diane Dulle from Bentonville, Arkansas. It's a favorite for summer picnics and barbecues. Ingredients:
2 cups (16 ounces) sour cream |
1 green pepper, finely chopped |
1/4 cup minced chives |
1/4 cup minced fresh parsley |
2 tablespoons minced fresh dill or 2 teaspoons dill weed |
1/2 teaspoon salt |
assorted raw vegetables or crackers |
Directions:
1. In a bowl, combine the first six ingredients. Refrigerate for at least 1 hour. Serve with vegetables or crackers. Yield: 2-1/2 cups.
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