Oriental Dip

Course : Dips
Serves: 10
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1 cup nonfat mayonnaise
1 cup nonfat sour cream
8 ounces water chestnuts drained and finely chopped
2 tablespoons chopped pimentos
1 tablespoon chopped green onions
1 teaspoon beef bouillon granules
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 dash cayenne pepper

Preparation / Directions:

Combine everything and mix well. Cover and chill. Stir before serving. Any 2-cup combination of sour cream, mayonnaise, or drained yogurt may be used. Makes about 2 1/2 cups. Wyler's Bouillon (modified by R. Winters

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