1 8 oz pkg. cream cheese, at room temperature
1 cup sour cream
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped yellow bell pepper
1/4 cup finely chopped carrots
1/4 cup finely chopped cauliflower and/or broccoli
1/4 cup finely chopped red onion
1 teaspoon lemon juice
1-1/2 teaspoons tarragon
3/4 teaspoon garlic salt

Combine cream cheese and sour cream. Blend well. Stir in remaining ingredients. Blend well.

Cover and refrigerate for at least 1 hour. Makes 2 cups.

Submitted by: Crystal Ridgway