Sally’s Tarragon Dip

Ingredients:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tsp. lemon zest
• 1 tbsp. lemon juice
• 2 tbsp. grainy Dijon mustard
• 1/4 tsp. each salt and pepper
• 1 tbsp. finely chopped tarragon plus 1 to 2 tsp. more just before serving.

Method:

1. In a bowl combine, sour cream, mayo, lemon zest and juice, mustard, salt pepper and tarragon.
2. Cover and refrigerate for a minimum of 1 hour or up to 2 days.
3. Just before serving, taste and adjust seasoning if required and add the extra tarragon to ‘freshen up’ the dip.

Serve with a selection of Crudités: radishes, snap peas, bell pepper, carrot, asparagus spears (in season), green beans, baby potatoes, broccoli, etc.