Instructions: (This dip can be spooned into mushroom caps and hollowed out cherry tomatoes)

A few hours before serving, gently combine sour cream with lemon juice, Tabasco, pepper, dill, parsley and onions with a whisk or wooden spoon.

Very carefully fold in caviar. Try not to stir too vigorously or eggs will break and color will blend. Cover and refrigerate a few hours so that flavors blend.

Makes about 2 cups.

Cut zucchini, carrots, celery and green onions into bite-sized sticks. Use cherry tomatoes and mushroom caps whole unless they are extra large.

Cut fennel into julienne strips. Break cauliflower into small florets. Trim off coarse stems of broccoli and use tender florets for dipping.

Note: Any leftover dip can be used as a sauce for baked potatoes.

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