Process all of the ingredients in a food processor until smooth, about 20 seconds.
2
Transfer to a serving bowl and refrigerate until the flavors have blended, at least 1 hour. Can be made up to 24 hours in advance, but add fresh lemon juice salt and pepper just before serving.
Unfortunately I had to use dried tarragon, but I did make this last night and let it sit so the flavors could blend! I used Fat Free sourcream and mayonaise for dietary reasons and I really enjoyed this today as a snack with some baby carrots! Thanks for posting! I loved this! [Made for Holiday Tag March 2010]
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Delicious how I changed this. I used (thick) Balkan yogurt instead of the sour cream, Hellmans olive oil mayonnaise to be soy free. The fresh parsley but dried chives and no tarragon. I served along with crudities. I would make this again as I did and serve it the same way. Made for Everyday's a Holiday March 2010.
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Yum! Easy to make and really tasty! I halved the recipe and served with carrots, celery, cucumber and tomatoes! I didn't have fresh tarragon, so used dried. A great lunch! Thanks Kelly! Made for the PRMR game.
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