Baby shrimp & tarragon mustard
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.