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CHILI CON CARROT

Category:    Appetizers, Dips, Vegetables
Yield:6 servings
 
    1/2 c  Carrot; Diced                       1 tb Chili Powder
      2 c  Sour Cream                          1 ts Cumin; Ground
    1/2 c  Yellow Onion; Diced                 2 tb Fresh Parsley; Chopped, OR
      1 tb Dijon Mustard                       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
 

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