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From Dorothy McNett's recipes at www.dorothymcnett.com.
2/3 cup finely chopped onion
Finely chop the onion, celery, garlic, green onions and parsley using a knife or using the food processor, being careful not to puree but to nicely and finely chop. Remove to bowl and add remaining ingredients. Serve over seafood or with sliced ham, cold beef sandwiches, etc. Also a great dipping sauce for fresh vegetable sticks. Use within 3-4 days, and keep refrigerated.
Recipe created 2004-08-31.