Miracle Veggie Dip/Dressing |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I was making the dressing for a chicken, roma tomatoe pasta salad and had my bf taste it when he said, Mmmm, that would be a great carrot dip. So here it is it goes great on summer pasta salads and as a veggie dip. Please keep in mind that the measurements are approximates, I only measure when baking. These are all ingredients I usually have on hand. Enjoy! Ingredients:
1 cup miracle whip (light) |
1/4 cup sour cream (low-fat) |
2 tablespoons extra virgin olive oil |
2 tablespoons coarse-ground mustard |
2 tablespoons red wine vinegar |
1/2 teaspoon malt vinegar |
1 tablespoon minced garlic clove |
2 teaspoons fresh dill (if using freeze dried dill, measurements remain the same) |
1 teaspoon fresh basil (if using freeze dried basil, measurements remain the same) |
1/4 teaspoon onion powder |
1 dash sea salt & fresh black pepper (to taste) |
Directions:
1. Combine all ingredients, mix well. I use my mini food processor (my Ninja). Can be served immediately as most of the ingredients are already refrigerated.
2. It can also be mixed with your pasta salad, or chilled for at least a half hour before serving. If mixing with a pasta salad it is best to mix all ingredients and refrigerate overnight.
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