Title: CHILI CON CARROT
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings
1/2 c Carrot; Diced
2 c Sour Cream
1/2 c Yellow Onion; Diced
1 tb Dijon Mustard
1 tb Chili Powder
1 ts Cumin; Ground
2 tb Fresh Parsley; Chopped, OR
2 ts Dried Parsley; Crushed
Combine all of the ingredients, blending thoroughly.
Cover and chill. Makes about 3 cups of dip
SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail
Rye Bread
