Page 24 - Harrington Family Recipes

Saint Patty's Dill Dip

Serving Size : 16 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces nonfat mayonnaise
1 container nonfat sour cream -- (8 ounce)
1 teaspoon dried dill weed
1 teaspoon seasoned salt
1/4 teaspoon onion salt
1/2 teaspoon Worcestershire sauce
1 tablespoon dried onion -- minced
1 tablespoon dried parsley
1/2 teaspoon MSG (LH – use a dash of salt instead)
1/4 teaspoon hot pepper sauce
1 green bell pepper

1 In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed,
seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley
flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at
least 2 hours.

2 To serve slice off top of green pepper and gently clean out insides,
spoon dip into pepper and sprinkle with dill weed.

Source: "TOH Website - twicat"

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Per Serving (excluding unknown items): 15 Calories; trace Fat (1.6%
calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : Fixed this on 3/17/02 for Jerry & Kathy. Served it with
carrots and jicama. It was really good.

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