Prep 10 mins
Cook 4 hrs
This dip comes from my "Gifts in a Bag" recipe book. You could also use jelly jars for the dry ingredients. Just attach a gift tag with the directions on how to prepare the dip. Cook time is chill time. Tag should read: Combine the Herb Veggie Mix with the sour cream and lemon juice. Stir until well blended. Cover and refrigerate for at least 4 hours before serving. Serve with your favorite fresh vegetables.
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 1⁄2 teaspoons dried tarragon
- 1 1⁄2 teaspoons minced onions
- 3⁄4 teaspoon garlic powder
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 cups sour cream
- 2 teaspoons lemon juice
- combine the Herb Veggie Dip Mix with the sour cream and lemon juice.
- Stir until well blended.
- Cover and refrigerate for at least 4 hours before serving.
- Serve with assorted fresh vegetables.
I was pleased with the results of this dip. I made it as a dip right away, so I used fresh minced onion. I wasn't sure about that lemon juice, so I made 2 half-batches and put the lemon juice in one and not in the other. I much prefer it without the lemon juice (but I fixed that half by adding some sugar). Overall, it's a tasty dip....and I even used reduced-fat sour cream. I'd make this again, without the lemon juice. Thanx for sharing this one.
I much prefer "Spear Ecstacy" found in Cocktail Food, by Mary Corpening Barber and Sara Corpening Whiteford, published by Chronicle Books. (Do a search. I found it multiple places including foodtv.com) Herb Veggie Dip Mix just didn't come close to the Spear Ecstacy dip which is now my "standby" dip recipe.