Time 5m Yield 16 Number Of Ingredients 7 Steps:
In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.
Time 10m Yield 1-1/3 cups. Number Of Ingredients 7 Steps:
In a small bowl, combine the first six ingredients. Cover and refrigerate overnight. Serve with vegetables.
Time 1h5m Yield 5 Number Of Ingredients 5 Steps:
In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.
Time 10m Yield 2 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.
Yield 48 Number Of Ingredients 6 Steps:
In a medium bowl, mix together mayonnaise, sour cream, chopped onion, seasoning salt, dill weed, and white sugar. Refrigerate for at least 8 hours before serving to blend flavors.
Time 4h5m Yield 6 Number Of Ingredients 6 Steps:
Mix mayonnaise, mustard, lemon juice, steak sauce, and dill in a bowl; season with salt and pepper. Cover and chill for 4 hours before serving.
Time 10m Number Of Ingredients 11 Steps:
For the dip base, mix 100g light soft cheese with 50g fat-free bio-yogurt. For garlic & herb, stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper. For the fish dip, take the chopped smoked salmon and a few sprigs of chopped dill and stir in the base dip. For spice-lovers, stir a little chilli dipping sauce, to taste, through the base mix. Go Greek and stir through grated cucumber, and a handful of chopped mint.
Time 3h5m Yield Makes 24 (2-Tbsp.) servings. Number Of Ingredients 5 Steps:
Mix all ingredients; cover. Refrigerate several hours or overnight. Serve with assorted crackers or vegetable dippers.
Time 5m Yield 1-1/4 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine all ingredients; stir until smooth. Cover and chill. Serve over salad greens or as a dip for raw vegetables. Store in the refrigerator.
Time 3h5m Yield 24 tablespoons of dip, 24 serving(s) Number Of Ingredients 5 Steps:
MIX all ingredients; cover. Refrigerate several hours or overnight. SERVE with assorted NABISCO Crackers or vegetable dippers. Make-Ahead: Dip can be made a day in advance. Most vegetables can be cut up a day in advance as well. Cover and refrigerate until ready to serve.
