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