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Can't Say No to this Dip
Recipe by Lynn Webb
Serves a party of 10-12
2 cups low fat sour cream (not the fat-free)
2 cups low fat cottage cheese
1 package Lipton French Onion Soup Mix
1 cup dehydrated spinach flakes (from Pendery's*)
3 T dehydrated jalapeno flakes (Pendery's)
1 T Trappy's Red Devil Sauce
1 T worcestershire sauce
1 T sweet hungarian paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp finely ground black pepper
1/2 tsp dried thyme
combine sour cream and cottage cheese, worcestershire and Trappys
in a blender, then stir in remaining ingredients and refridgerate for 1 hour.
Serve with baked chips, dry toast squares/Melba toast, or with veggies.
This is a lower salt version -- if you don't care about the salt, use garlic salt
instead of garlic powder.
To make this mild, substitute dehydrated onion flakes for the jalepeno flakes and
cut the black pepper in half.
*the phone number for Pendery's is on the main
kitchen page.
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