Ingredients: (SEE NOTES SECTION BELOW BEFORE PURCHASING INGREDIENTS!)
- 2 cups sour cream
- 2 cups mayonnaise
- 1 tablespoon dried parsley
- ½ teaspoon garlic powder
- 2 tablespoons onion flakes
- 1 teaspoon seasoning*
- 2 tablespoons grated parmesan cheese
- 1 teaspoon white granulated sugar
- 8 ounces shredded mozzarella cheese
Directions:
- Combine sour cream, mayonnaise, parsley, garlic powder, onion flakes, seasoning*, parmesan cheese, and sugar.
- Fold in shredded mozzarella cheese.
- Refrigerate 2+ hours.
- Serve with vegetables and or crackers.
Notes:
Substitutions
- Sour Cream - Substitute with greek yogurt for a lower calorie alternative.
- Mayonnaise - I use Olive Oil Mayonnaise, but anything you have on hand will do!
- *Seasoning - It’s amazing with a southwest spice mix for a little Mexican flavor. However, we also love it with garlicky seasoning like the 21 seasonings salute (available at Trader Joe's), Sweet Onion and Herb, Garlic and Herb.
- Parmesan Cheese - Can be substituted with Pecorino Romano or Asiago.
- Mozzarella - Fresh grated mozzarella makes this vegetable dip stand above the rest! I always purchase a block of cheese because it's higher quality, uses less preservatives and is creamy rather than dry, but you can use pre-shredded mozzarella if you'd like as well! Monterey Jack is a great alternative.
- Sugar - Omit, if needed.
Optional
- Spice it Up - You can spice it up by adding pepper or red pepper.
Serving Suggestions
- red peppers
- snap peas
- bell peppers
- cauliflower
- carrots
- celery
- broccoli
- cherry tomatoes
- your favorite crackers (thick, sturdy ones work best)
Tips
- Freshly Shred Your Cheese - Blocks of cheese tend to be of higher quality and have less preservatives. Therefore, overall they are so much creamier. Fresh shredded cheese blends in perfectly with this veggie dip! You won't regret it, I promise!
- Marinate - Allow it to marinate for up to 24 hours for the best flavor, but it can be served immediately.
- To Store - This vegetable dip keeps well, refrigerated for up to 5 days covered. Never freeze sour cream.
- Safety - Never leave sour cream at room temperature more than 2 hours.
*www.julieblanner.com