Yield: 2 Cups
Measure | Ingredient |
---|---|
1 pint | Sour cream |
2 tablespoons | Dijon style mustard |
1 teaspoon | Salt |
1 teaspoon | Cayenne pepper |
1 teaspoon | Onion salt |
¾ teaspoon | Hot sauce |
1 teaspoon | Dried parsley |
Combine sour cream, mustard, salt, pepper, cayenne pepper, onion powder, hot sauce and parsley in a medium-sized mixing bowl. Mix well. Cover and refrigerate for 2 hours. Serve with vegetable crudite,
Prep. time: 2½ hours
Source: More Cajun Cooking
: Modern Publishing