1/2 c Carrot; Diced 2 c Sour Cream
1/2 c Yellow Onion; Diced 1 ts Cumin; Ground
2 ts Dried Parsley; Crushed 1 tb Dijon Mustard
1 tb Chili Powder 2 tb Fresh Parsley; Chopped, OR
Combine all of the ingredients, blending thoroughly. Cover and chill. Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread —–