Chili con carrot

Yield: 6 servings

Measure Ingredient
½ cup Carrot; Diced
2 cups Sour Cream
½ cup Yellow Onion; Diced
1 teaspoon Cumin; Ground
2 teaspoons Dried Parsley; Crushed
1 tablespoon Dijon Mustard
1 tablespoon Chili Powder
2 tablespoons 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

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