ALLENDALE DIP

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Allendale Dip image

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***

Provided by Sherrybeth

Categories     For Large Groups

Time P1DT10m

Yield 2 pints, 32 serving(s)

Number Of Ingredients 11

1 cup sour cream
1 pint mayonnaise
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped finely
1 teaspoon sugar
3/4 tablespoon garlic powder
1/3 cup parmesan cheese, grated
1 1/2 cups mozzarella cheese, grated
1 tablespoon onion flakes
1/2 teaspoon salt (***)
1/4 teaspoon red pepper flakes

Steps:

  • One day prior to serving, mix all ingredients in a medium bowl that can be covered.
  • Refrigerate 24 hours, stirring occasionally.
  • Keep in refrigerator until ready to serve.
  • Serve with crackers, chips or my favorite, raw veggies.
  • This can be doubled or tripled easily with a triple serving equal to about 2 quarts.

Nutrition Facts : Calories 93.3, Fat 7.8, SaturatedFat 2.4, Cholesterol 12.6, Sodium 195.6, Carbohydrate 4.3, Sugar 1.5, Protein 1.9

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