Garden Party Dip

• 12 pint light sour cream
• 4 ounces neufchatel cheese, softened
• 14 cup finely shredded fresh carrot
• 14 cup finely chopped red bell pepper
• 14 cup chopped scallion
• 12 fresh grated lemon zest
• 2 -3 tablespoons bottled salsa

1. In medium bowl, whisk together sour cream and cheese until smooth.
2. Stir in vegetables and lemon peel.
3. Add salsa.
4. Cover and chill.
5. Makes about 1-1/2 cups.
6. For a vegetable relish tray, accompany dip with fresh baby-carrots and/or carrot sticks, strips of red and green sweet bell peppers, slices of jicama and celery, and unpeeled cucumber slices.

sour cream, neufchatel cheese, fresh carrot, red bell pepper, scallion, lemon zest, salsa

Taken from www.food.com/recipe/garden-party-dip-36983 (may not work)