Veggie Dip
1 cup light sour cream
1/2 cup light mayonnaise
1 teaspoon
Worcestershire sauce
1/2 teaspoon dry mustard
2 tablespoons
dehydrated onions
2 drops hot sauce or to taste
1 6-ounce can crab meat, rinsed and drained
(optional)
In a medium bowl,
combine all dip ingredients. Cover and
refrigerate at least
2 hours. Serve with cut-up fresh veggie dippers.
Yield: 2 cups.
Sarah Carolyn
Hardimon, M. S. www.recipeladies.com