Dilly Veggie Dunk

Makes about 1 1/2 cups.

1 cup low-fat sour cream, sour half-and-half or plain yogurt
1 tablespoon instant minced onion
1/2 teaspoon dried dill weed
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 garlic salt
2 drops hot pepper sauce
3 hard-cooked eggs, sliced
Fresh dill weed (optional)
Fresh vegetable dippers

Combine all ingredients except eggs, fresh dill weed and dippers. Beat until well blended. Reserve 2 center hard-cooked egg slices for garnish. Chop remaining eggs. Stir chopped eggs into sour cream mixture. Cover and chill to blend flavors. Garnish with reserved egg slices and dill weed, if desired. Serve with fresh vegetable dippers.

Recipe and photograph provided courtesy American Egg Board