Monday, July 9, 2007

Chunky Vegetable Dip

1 cup (8 ounces) sour cream

1/2 cup finely chopped seeded cucumber

1/4 cup chopped green onions

1/4 cup finely chopped radishes

1 to 2 tablespoons cider or tarragon vinegar

1-1/2 teaspoons prepared horseradish

3/4 teaspoon salt

1 large bell pepper, cut into a cup

In a bowl, combine the first seven ingredients; mix well. Cover and refrigerate. Serve in a pepper cup with vegetables for dipping. Yield: 1-1/2 cups.

1 comment:

Elizabeth Edwards said...

That sounds delicious, and it looks really pretty in the pepper cup!