Ingredients
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1
-
1
-
1
-
1
-
1
-
3/4
-
1/3
-
1 1/2
-
1
-
1/2
-
1/4
-
-
-
-
Directions
Allendale Dip, 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***, I needed a dip for a pot luck and since I had all of this at home it was the one Boy was I glad I did It makes a ton and it was all gone in the first hour I brought chips but anything that was at the pot luck that could be dipped was used It does have a strong garlic flavor but in a good way So if you don’t like garlic you won’t like this I had many requests for the recipe and will make again and again Thank you for sharing I did only use 1/4 tsp salt It was enough but I think the cheese and mayo have enough salt , 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
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Steps
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1
Done
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One Day Prior to Serving, Mix All Ingredients in a Medium Bowl That Can Be Covered. |
|
2
Done
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Refrigerate 24 Hours, Stirring Occasionally. |
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3
Done
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Keep in Refrigerator Until Ready to Serve. |
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4
Done
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Serve With Crackers, Chips or My Favorite, Raw Veggies. |
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5
Done
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This Can Be Doubled or Tripled Easily With a Triple Serving Equal to About 2 Quarts. |
