photograph by Matt Hulsman

½ cup red bell pepper, chopped
¼ cup scallions or sweet onion, chopped
¼ cup Dijon or stone-ground mustard
¼ cup mayonnaise
2 tablespoons fresh parsley, chopped
2 tablespoons honey
1 tablespoon lemon juice

Blend all ingredients in a food processor until vegetables are finely chopped. Season with salt and pepper. Chill until ready to use.

Order a copy
To purchase Bountiful, email Carol Mann at, or visit the Inner Banks Artisans’ Center, located at 158 West Main Street in Washington.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.