16 oz of sour cream
1/4 c. mayonnaise
1/2 tablespoon dill weed
1 tablespoon celery seeds
1 tablespoon garlic powder
1/2 tablespoon parsley
1 tablespoon salt
1/2 tablespoon Worcestershire sauce
Vegetables like cucumber slices, carrots sticks, sliced radishes, etc.
One of the things we love most about dips is that you can practically take everything that’s in your fridge and on the shelves – with Burma Spice spices, of course – and combine them until getting a tasty, soft, creamy, mother watering dip.
How to prepare the best-ever Veggie Dip:
Place all the ingredients into a large mixing bowl. Mix until smooth and blended. Spread some black pepper to your liking, or if you want a dip without black dots on it, replace the black pepper for white pepper.
Refrigerate at least 2 hours before serving.
Slice the vegetables and serve!
Once you have become a little bit crazy, adding spices to your dip, refrigerate it, and once you set it out on the table, don’t let it sit out for more than 3 hours.