95 gr carrot 475 ml sour cream 60 gr onion 2 gr cumin 1 gr parsley 16 ml dijon mustard 8 gr chili powder 3 gr parsley
Instructions
Combine all of the ingredients, blending thoroughly. Cover and chill. Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread ----