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