Serves: 2
Total Calories: 505

2 cups sour cream
1 tablespoon chicken bouillon
6 tablespoons water chestnuts chopped (6 to 8), drained
1/4 cup carrot finely shredded
1/4 cup pimiento sliced, drained and diced, reserving 2 strips
2 tablespoons green onions sliced
2 teaspoons soy sauce
1/2 teaspoon garlic powder
12 drops hot pepper sauce
alfalfa sprouts
Thin cucumber slices, snow peas, broccoli and

In a small bowl, combine sour cream and bouillon granules let stand for 5 minutes or until granules dissolve.

Stir in water chestnuts, carrot, diced pimiento, green onions, soy sauce, garlic powder and hot pepper sauce until blended. Serve or cover and chill up to 24 hours.

To serve, stir mixture, then sprinkle alfalfa sprouts around edge of dish. Garnish with reserved pimiento strips. Serve with vegetables.

Note: Leftover dip can be used as a salad dressing.

Nutritional Facts:

Serves: 2
Total Calories: 505
Calories from Fat: 365

More Recipes from the Dressings And Spreads Wheel Cookbook:
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Crunchy Oriental Dip
Curried Cheese And Bacon Dip
East Indian Surprise
Four-Cheese Ball
Fresh Fruit Dip
Frosted Paté
Ham And Horseradish Spread
He'll-Love-It Dip
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Refreshingly Light Dip
Salsa Dip
Smoked Salmon Roll
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