Allendale Dip

Sherrybeth's Note:

This is from a great little restaurant in South Louisiana. I begged and begged for the recipe until they finally caved in. ***Edited on June 9, 2008--I would suggest tasting the dip before adding any salt. Depending on your mayo, you may or may not need any***

• Total Time: 24 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 24 hrs

Ingredients:

Serves: 32

Yield: 2.0 pints

• 1 cup sour cream
• 1 pint mayonnaise
• 1 teaspoon lemon juice
• 1 tablespoon fresh parsley , chopped finely
• 1 teaspoon sugar
• ¾ tablespoon garlic powder
• 1⁄3; cup parmesan cheese , grated
• 1 ½ cups mozzarella cheese , grated
• 1 tablespoon onion flakes
• ½ teaspoon salt (***)
• ¼ teaspoon red pepper flakes

Directions:

1. One day prior to serving, mix all ingredients in a medium bowl that can be covered.
2. Refrigerate 24 hours, stirring occasionally.
3. Keep in refrigerator until ready to serve.
4. Serve with crackers, chips or my favorite, raw veggies.
5. This can be doubled or tripled easily with a triple serving equal to about 2 quarts.

Reviews

[Margie99]

We really liked it. I made with 1 1/2 cups each of mayo and sour cream as I am not a huge fan of mayo. It was good on the day we made it but as we eat the last of it right now, munch, munch, it is really good. I can't wait to take it someplace. YUM.

[RazorbackFan]

OOOOOHHHH, this is good. Made it for a family event and we loved it.

[Kat's Mom]

A great dip. I agree that the salt should be added after mixing and tasting, only if it is needed. My mayo was salty enough and the extra salt sort of pushed it over the edge. No worries though. I just added some albacore tuna and everyone loved it! Thanks Sherrybeth. Glad you pestered them into submission ;)