Vegetable Garden Dip - cooking recipe

Ingredients

1 c. sour cream
1/2 c. mayonnaise or salad dressing
1/4 c. chopped radishes
1/4 c. chopped green pepper
1/4 c. chopped green onions
1/4 c. chopped, unpeeled cucumbers
1 Tbsp. sugar
1 tsp. salt
dash of pepper and garlic salt

Preparation

In medium bowl, combine all ingredients.
Refrigerate at least 2 hours.
Serve with raw vegetables.
Yield: 2 cups, 45 calories per tablespoon.