| 1 | T. parsley |
| 1 | tsp. garlic powder |
| 1 | tsp. dried dill |
| 1/2 | tsp. dried rosemary |
| 1/4 | tsp. dried sage |
| 2 | T. dehydrated onion |
| 3-4 | T. dehydrated carrot, celery, scallions |
Store in a ziploc bag. To make dip: Use about 1/2 of this mix (3-4 T.) with 1/2 cup mayonnaise (or Nayonnaise for those who wish) and 1/2 cup sour cream or plain fat free yogurt. Mix well and refridgerate for 2 hours.
This mix can also be used to make salad dressing, to flavor soups, stews and veggie stocks and for a delicious herb bread. (For that, just add 1-2T. to bread dough before the second rising and knead thoroughly). Enjoy!