I have been making this easy Parmesan dip for decades.
It is known as THE dip... that's all... just THE dip!
It's the only dip I ever really need to make and it can be whipped up with things I have in my pantry and frig!
Don't let the simple ingredients fool you... it is goo-oo-ood! This is is a keeper recipe...
I serve this with crudites or pretzels or ripple potato chips.
It's also wonderful as a sandwich spread and great on spread all over chicken to be grilled.
Oh, YUMMY!
THE DIP
1 cup sour cream
1 cup mayonnaise
1/2 cup Kraft Parmesan Cheese (in the green shaky can... don't judge me!)
1 tsp Lawry's Seasoned Salt
1/2 tsp garlic salt
1 TBS fresh parsley, finely chopped
Mix all the ingredients together.
That's it!
Just one little taste and you'll be hooked!
Remember to
It looks very yummy. I must try it next dip making time.
ReplyDeleteThis is brilliant... so easy. I'm loving everything about your site. I'm a new blogger and wondered if you would be willing to visit my site. "I blog about women of a certain age"
ReplyDeleteIt's called CHAPTER TWO.
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I am very visual and not only do I enjoy your content but your PICTURES are outstanding. I just bought a "bells and whistles" camera and I'm hoping to learn some fun things. Thanks again, have a wonderful weekend.
Suzanne
YUM! Sounds and looks divine!!
ReplyDeleteMmmmm. Sounds wonderful. Will be trying 'the dip' soon :)
ReplyDeleteWe are eating lots of fresh but veggies and the dip sounds wonderful...off to get the parmesan in the "green shaky can" Have a wonderful weekend!
ReplyDeleteOur family makes this same dip only adding 1/2. Cup chopped bacon! And the funny thing is, is we call it "the dip" too! If it's not at a family get together someone is in trouble!! Lol Kathy@The Daily Nest
ReplyDeleteThis sounds great…copying the recipe for sure! Have a wonderful weekend Yvonne!
ReplyDeleteLooks YUMMY!!! So are we talking to finely ground parm in the shaky can or the shredded parm in the shaky can? Thank you! :)
ReplyDeleteI am going to make this on St. Patty’s day for our traditional family’s corned beef, cabbage and carrots dinner. It will be a great start to our dinner and very festive looking with the parsley on top. Thanks Yvonne. You’re the best
ReplyDeleteThe Dip sounds wonderful, and I hope to try it soon for my family. We make a very similar one, except without the mayonaise, and the lawry's salt would be italian seasoning. Other ingredients are the same, and we spread it on tortillas or flattened biscuit dough. We call it our *emergency bread* when we haven't any bread made to serve with an Italian type dish. If on tortillas, cook in the oven until golden and a bit crispy and then cut into triangles. Truly delicious.:)
ReplyDeleteThanks again for the recipe. I've enjoyed your site since discovering it, but I'm a first time commenter.
Blessings,
Sherry
Looks delicious:) My family loves veggies and dip, but I have never made the dip myself. I will have to give it a go sometime.
ReplyDeleteI love your recipes, but I CANNOT do the green shaky can!! Smells like stinky socks to me. Dijorno has much better grated parmesan.
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ReplyDeleteSeems easy enough and all things I have on hand. I am assuming I could use Greek yogurt to "lighten the load"?
ReplyDeleteLooks great and easy! I love dips to serve before a luncheon or dinner party, specially with crudites arranged as pretty as yours! Thanks for sharing Ivonne. Enjoy your weekend.
ReplyDeleteFABBY
Yes...can we use Greek yougurt to lighten up the récipe, or you rather not?!
ReplyDeleteFABBY
Personally, I think your Green Goddess dressing is the absolute! Make it all summer when I have fresh tarragon. We use it for everything but it's especially good on fried fish. Definitely a keeper!
ReplyDeleteBarb F
Sounds like a yummy dip! I like the idea of grilling with it:@)
ReplyDeleteThat sounds so yummy and so simple!! Totally trying it soon!
ReplyDeleteVanessa
I can only imagine how freshly grated Parmesan would improve this...
ReplyDeletesounds fabulous! Pinning and can't wait to try it.
ReplyDeleteSounds perfect and versatile, pinned, thank you!
ReplyDeleteJenna
Yvonne, sounds great!! Do you just spread it on raw chicken then grill? With skin or not?
ReplyDeleteSounds yummy and soooooo easy! Love it!~~Angela
ReplyDeleteMade "the dip" last night and it was great! I sent recipe to a friend who said it would be good on a baked potato, too.
ReplyDeleteI love it! Need to try... Maybe today! Yes, today! Thank you for posting!
ReplyDeleteThanks for sharing! Hugs and blessings, Cindy
ReplyDeleteOK, pinning The Dip, cuz I need The Dip.
ReplyDelete