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Italian Vegetable Dip

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Ingredients

Adjust Servings:

	1 cup mayonnaise
	1 cup sour cream
	1 (6 ounce) packet italian salad dressing mix
	2 seeded and chopped plum tomatoes
	1/2 diced red bell pepper
	1/2 cup thinly sliced scallion
	1/4 cup minced fresh italian parsley
	assorted cut up vegetables
	italian breadstick

Nutritional information

168.7

Calories

138 g

Calories From Fat

15.3 g

Total Fat

8.8 g

Saturated Fat

39.9 mg

Cholesterol

69.7 mg

Sodium

6.5 g

Carbs

1.5 g

Dietary Fiber

5 g

Sugars

2.6 g

Protein

509g

Serving Size

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Italian Vegetable Dip

Name: Italian Vegetable Dip
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3-4
Cuisine: American
Ingredients: : 1; : 1; : 1; : 2; : 1/2; : 1/2; : 1/4

Features:

Cuisine:

American

Made this twice...once at home for family and once for my kids' birthday party at age 10 or 11. The family loved it. The kids at the birthday party weren't all veggie sorts and they devoured it. We made TONS of it so we had leftovers and kids in school begged my kids for some -- the same ones who dislike veggies. Made me feel like a genius cook. This is one of the best dip recipes out there in my opinion. As usual, Mirj doesn't disappoint. Thanks for sharing :).

25 min
Serves 3
Easy

Ingredients

Directions

Italian Vegetable Dip, Mind-boggingly simple If you are in a super hurry you can mix and serve the dip immediately, but the flavor is better after sitting for a while , Made this twice once at home for family and once for my kids’ birthday party at age 10 or 11 The family loved it The kids at the birthday party weren’t all veggie sorts and they devoured it We made TONS of it so we had leftovers and kids in school begged my kids for some — the same ones who dislike veggies Made me feel like a genius cook This is one of the best dip recipes out there in my opinion As usual, Mirj doesn’t disappoint Thanks for sharing 🙂 , The flavours really pop & the colours look really nice, too!

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Steps

1 Done	Mix Together the Mayonnaise, Sour Cream, Salad Dressing Mix, Tomatoes, Bell Pepper, Scallions, and Parsley.
2 Done	Cover Tightly and Refrigerate For at Least 2 Hours and Up to 48 Hours Before Serving With the Cut Up Vegetables and Breadsticks.