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TEX-MEX DIP
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PrintINGREDIENTS
- 1/2 cup dried parsley flakes
- 1/3 cup dried minced onion
- 1/3 cup chili powder
- 1/4 cup ground cumin
- 2 teaspoons salt
DIRECTIONS
In a medium bowl, combine parsley, onion, chili powder, chives, cumin, and salt.
Store in glass jar with lid.
To prepare DIP:
3 tablespoons Southwestern Dip Mix
1 cup sour cream
1 cup mayonnaise
In a medium bowl, combine dip mix, sour cream, and mayonnaise; stir until smooth.
Refrigerate at least 2 hours for flavors to blend.
Serve with chips or fresh vegetables.
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