A Margaret original from about 2002

1 T cream style horseradish
1 T mayo
1 C nonfat sour cream
2 T parmesan, grated
Dash salt, pepper

Combine all and let flavors blend for at least 4 hours. Serve with crackers or crudites. Lately, my favorite dipping veggies are peeled and sliced chayote (merlitons), jicama, kohlrabi, and daikon radish. The fun thing is that people have trouble telling the four vegetables apart, but they’re all very different in flavor and texture.