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Ingredients
- 1/2 c Sour Cream
- 3/4 c Baby Shrimp
- 1 c Mayonnaise
- 2 ts Dried Tarragon, Crushed
- 2 ts Fresh Tarragon, Chopped
- 1 1/2 ts White Wine Vinegar
- 1 ts Lemon Juice
- 2 ts Dijon Mustard
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Directions
Menge: 4 Portionen
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. From: Syd's Cookbook.
Weitere Informationen zur Kategorie Appetizers.
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