Baby shrimp & tarragon mustard

Yield: 4 Servings

Measure Ingredient
2 tablespoons Dijon Mustard
1 teaspoon Lemon Juice
1½ teaspoon White Wine Vinegar
2 tablespoons Fresh Tarragon; Chopped, OR
2 teaspoons Dried Tarragon; Crushed
1 cup Mayonnaise
¾ cup Baby Shrimp
½ cup Sour Cream

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 2½ cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.

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