1/2 c Carrot; Diced 2 c Sour Cream 1/2 c Yellow Onion; Diced 1 ts Cumin; Ground 2 ts Dried Parsley; Crushed 1 tb Dijon Mustard 1 tb Chili Powder 2 tb Fresh Parsley; Chopped, OR 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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