Vegetable Dip

One of the best things of being on vacation is catching up with old friends.  I am expecting an old friend shortly for dinner. We both still swim after all these years - in fact, she is the life guard at the pool I swim at.  The only problem with that is she knows if I cheat on my lengths - she`s very observant that way. 

I have made this dip for a pre-dinner snack.  This one goes over very well at parties. It is not one hundred percent gluten-free as the soup mix used has some barley extract in it, so if your gluten intolerance is severe stay away from this one.

You will need:

• 2 cups of sour cream or plain yogurt
• 1 envelope of Knorr dried vegetable soup mix
• Soy sauce
• Onion powder
• Paprika
• 2 tbsp. Parmesan cheese
• Cheddar cheese, shredded
• 1/2 onion, chopped

Mix the soup mix and chopped onion in the sour cream or plain yogurt.  Add a dash of onion powder and a dash of paprika.  Stir in Parmesan cheese and a couple of handfuls of shredded cheddar.

It is best to make this dip the day before serving so that the dehydrated vegetables plump up with the moisture of the sour cream or yogurt.