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