If You Make this Vegetable Dip Recipe, You Won't Have Any Leftovers

Vegetable Dip Recipe

makes 3 cups

1 c. sour cream

1 c. mayonnaise

1/3 c. grated parmesan

2 plum tomatoes, seeded and diced

1/2 bell pepper, seeded and diced

1/4 c. chopped fresh parsley

1/4 - 1/2 c. thinly sliced scallion, to taste

1 t. dill weed

1/2 t. garlic salt

1/2 t. paprika

black pepper, to taste

a few drops of Tabasco, to taste

Mix all ingredients. Refrigerate at least 2 hours before serving. May be made a day in advance. Serve vegetable dip with chips, cut up fresh vegetables, and/or bread.

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