Southwestern Ranch Dip with Sweet Mini-Pepper Scoops

Ingredients

• 1 cup sour cream
• 1 cup mayo
• 1-2 tsp. grated onion
• 1 tsp. dried dill weed
• 1 tsp. Beau Monde seasoning
• Small pinch dried ground Chipotle chile
• 1 tsp. Kalyn's Taco Seasoning
• 1/2 tsp. ground cumin
• Mini Peppers or other veggies for dipping

Directions

1. Peel a small onion, then use the fine side of a hand grater to shred a few teaspoons of onion, along with its juices, into a small bowl. Set aside the remaining onion for something else. If grating onion is truly not happening, substitute about 1/2 teaspoon onion powder, though the fresh grated onion gives the dip better flavor.
2. Add the sour cream, mayo, grated onion and juice, dried dill weed, Bon Appetit or Beau Monde seasoning, dried Chipotle chile, Kalyn's Taco Seasoning, and ground cumin to a food processor.
3. Run the food processor until everything is thoroughly blended.
4. Refrigerate the dip for several hours so the flavors can settle in.
5. Just before serving, slice the sweet mini-peppers lengthwise, remove the stem ends, and scoop out the seeds.
6. Serve the dip with the sweet mini-peppers, any other vegetables you like, or tortilla chips if carbs are not a concern.