Sally’s Tarragon Dip

mayonnaise, tarragon



  • 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.




  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.