Total Calories: 505
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.
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