Carrot Dip

The Record’s “Recipe of the Week”:
Carrot Dip by Gary Emerson

4 carrots
2 hard boiled eggs
4 saltine crackers
2 T. horseradish
1/2 tsp. dry minced onion
1/3 cup Miracle Whip

Crush the crackers. Finely grate the carrots. Chop the eggs.

Combine all of the ingredients and mix thoroughly. Serve chilled on snack crackers.