Cheddar Vegetable Dip

1 cup mayonnaise 1 cup sour cream 1 cup finely grated Cheddar cheese 2 tablespoons chopped spring onion 1 teaspoon lemon juice Worcestershire sauce 1/4 teaspoon garlic powder Salt and pepper



Mix all ingredients and let sit, refrigerated, overnight. Taste and adjust seasonings before serving. Place on a platter and surround with fresh vegetables.



(Makes 3 cups)



The Harrowsmith Cookbook - Vol 2


Bonnie Lawson - Medicine Hat, Alta.