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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 suace 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.