Categories: Dips, Vegetables, Mexican, Chili 
      Yield: 6 servings 
  
    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