Try this Joyce Genters Veggie Dip recipe, or contribute your own.
Suggest a better descriptionThoroughly combine salad dressing mix with sour cream, making sure there are no pockets of dry mix remaining. (A fork is helpful for this.) Refrigerate for several hours or preferably overnight to allow flavor to develop. Serve with any kind of raw vegetable, such as carrots, celery, peppers, broccoli, cauliflower, radishes, cucumbers, etc. Posted to EAT-L Digest 01 Dec 96 From: Dot & Tim McChesney
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 666 | ||
Calories from Fat: 613 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.1g | 91 % | |
Saturated Fat 39.7g | 198 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 179.4mg | 55 % | |
Sodium 276mg | 10 % | |
Potassium 486.4mg | 13 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.9g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 666
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