Herb Dip

Course : Dips
Serves: 8
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2 cups nonfat sour cream OR drained nonfat yogurt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 dash salt

Preparation / Directions:

Combine all the ingredients and mix well. Cover and chill for several hours or overnight. Stir before serving. Makes about 2 cups. This is even better made with fresh herbs.

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