Vegetable Crudite With Tarragon Mustard Dip
"This is a wonderful refreshing dip along with fresh vegies.
Serve 1/4 cup into 6 stemless martini glasses. Place on a glass plate and
surround with fresh vegies.
Radishes cut in half, blanched snap peas, sweet bell pepper slices, small
carrots, asparagus spears as an example.
This also works well with poached shrimp and chicken."
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cups
- Serves:
- 6
ingredients
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons stone ground dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon fresh tarragon (chopped)
directions
- Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to.
- 2 days.
- Enjoy!
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RECIPE SUBMITTED BY
<p><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg" alt="" />I Was Adopted banner: <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /> <br />Hi My Name is Emmy Lu and I am a Tibetan Terrier. Oh and we just got a puppy who is also a Tibetan Terrier. She is a pain....but of coarse I am still The Queen around here. <br /> <br />My Sister Maddy & I and yes our Mom & Dad live in Huntsville, Ontario, Canada six months of the year and Naples, Florida the rest of the year. <br />My Mom loves to cook and she is constantly on the internet looking for ideas and also has a library of cookbooks. Oh and by the way my Mom cooks us all our <br />meals and also our doggie treats. <br />As we are all in summer mode year round. Our favorite cookbook right now is "Best Summer Weekends" by Jane Rodmell.</p>
