Parmesan Sour Cream Chip Dip

Now I admit this isn't the most colorful dip in the world. And yes I agree that we do eat with our eyes first... But we're talking Parmesan Sour Cream Chip Dip here folks, ya gotta stick at least one potato chip in there to see how it tastes! And it tastes pretty darn good! I should know, I stuck, um... many more than one... potato chip in there:@)

 My notes about this dip:

1. You'll want to use freshly grated Parmesan if it's available.
2. I love the mustard in this, Dijon was in the fridge so that's what I used and for once I think I wouldn't sub another type.
3. While both Parm and chips are salty, your dip will still need some salt. Taste it with a chip and adjust.
4. They suggest serving this with Black Pepper Potato Chips... They sound good, they sound fancy and they sound like they're about $2 more a bag than the regular ones! I suggest we change the name to Parmesan and Black Pepper Sour Cream Chip Dip and put that money into another munchie for the party:@) 
5. Black Pepper: I went heavy when mixing the dip but what really made it great was coating the top with a layer of fresh coarsely ground black pepper. (Did that as an after thought before serving, really perked up the look too.) 
6. I felt this was best once it began to lose some of the chill.
7. This recipe can easily be scaled down.

Parmesan Sour Cream Dip-from Food Network
1 (16oz) container reduced fat sour cream
1/2 C freshly grated Parmesan cheese
1 Tblsp Dijon mustard
salt and pepper
~Mix everything, serve with chips.

Have a happy day:@)