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