VEGETABLE DIP

MAKES 1 QUART

This is another winner. It is always highly praised at parties.

INGREDIENTS

• 1 quart (32 ounces) sour cream
• 2/3 cup Dijon mustard
• 1 teaspoon dry mustard
• 1/2 cup capers
• 2 tablespoons lemon juice
• Salt to taste
• 2 tablespoons chopped chives
• Chopped parsley (garnish)
• Additional chopped chives (garnish)

Blend together well the first 7 ingredients. Refrigerate overnight; bring to room temperature before serving. Garnish with chopped parsley and chives. Serve with your favorite fresh, raw vegetables.

Notes: This dip keeps well in the refrigerator for up to 5 days. Low-fat sour cream may be used. If fresh chives are unavailable, substitute freeze-dried. The vegetables can be cleaned and cut the day before; place in storage containers with ice cubes to retain their freshness and crunch. Be creative with the types of vegetables you serve.

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