For a pretty, fat-free dip and one that has always blended nicely with everything I've tried it with, like fish, chicken, baby carrots and even chips. I don't think you can go wrong with this.
Mix together and stir really well.
Depending on your personal preference, you can serve at room temperature or refrigerate until ready to use. Leftover can be covered and refrigerated at least for twenty-four hours. I'm not sure how long it will stay good in the refrigerator, because we've never had this dip last longer than this! Also, store brands work with this.
Makes about three servings
By Judy from Memphis, TN
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What a good idea. I prefer other flavors of salad dressings like blue cheese or honey mustard and I'll try it with those. It's bound to be good. Thanks for the suggestion.
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Want a low calorie dip? Place cottage cheese (in lieu of sour cream) in blender. Put powdered dip seasoning in blender. Add enough milk to liquefy to a thick 'pancake batter' consistency. Transfer to container and place in refrigerator for 8 hours.
No one will know. :)
Cajun62234 from Collinsville, IL
