Allendale Dip - cooking recipe

Ingredients

1 cup sour cream
1 pint mayonnaise
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped finely
1 teaspoon sugar
3/4 tablespoon garlic powder
1/3 cup parmesan cheese, grated
1 1/2 cups mozzarella cheese, grated
1 tablespoon onion flakes
1/2 teaspoon salt (***)
1/4 teaspoon red pepper flakes

Preparation

One day prior to serving, mix all ingredients in a medium bowl that can be covered.
Refrigerate 24 hours, stirring occasionally.
Keep in refrigerator until ready to serve.
Serve with crackers, chips or my favorite, raw veggies.
This can be doubled or tripled easily with a triple serving equal to about 2 quarts.