Mustard Dip

Course : Dips
Serves: 1
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1/2 cup sour cream
1/2 cup plain yogurt
1 tablespoon finely chopped fresh parsley
1 teaspoon onion powder
1/2 teaspoon garlic salt
1 tablespoon Dijon mustard

Preparation / Directions:

Mix all ingredients. Cover and refrigerate at least 1 hour. Serve with meatballs, cocktail sausages or fresh vegetables if desired. Source: Betty Crocker's 40th Anniversary Edition Cookbook, page 1

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