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2 stalks celery, cut into 4-inch sticks
2 carrots, halved and cut into 4-inch sticks
Broccoli florets
DIP:
1/2 cup sour cream
3 1/2 tablespoons mayonnaise
2 teaspoons dried minced onion
2 teaspoons dried dill weed
2 teaspoons dried pancetta
1/3 teaspoon seasoned salt
1. In medium bowl, combine all ingredients; mix well. Cover; refrigerate at least 2 hours before serving to blend flavors.
2. Serve with cut-up fresh vegetables.
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