Vegetable Crudite With Tarragon Mustard Dip
- Ready In:
1 1/2 cups
- 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)
- Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to.
- 2 days.
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<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>