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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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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*** Ingredients:
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 |
Directions:
1. One day prior to serving, mix all ingredients in a medium bowl that can be covered.
2. Refrigerate 24 hours, stirring occasionally.
3. Keep in refrigerator until ready to serve.
4. Serve with crackers, chips or my favorite, raw veggies.
5. This can be doubled or tripled easily with a triple serving equal to about 2 quarts.
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