Cooks' Note
Serve with fresh vegetables as a dip.
Recipe information
Yield
makes about 1 3/4 cups
Ingredients
1 cup reduced-fat sour cream
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
2 tablespoon grated white onion
1 tablespoon minced chives
2 tablespoons prepared yellow mustard
1 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon dried tarragon
Salt and ground black pepper to taste
Several dashes of Tabasco or other hot sauce
Preparation
In a bowl, blend the sour cream, mayonnaise, and lemon juice. Mix in the parsley, onion, chives, mustard, curry powder, paprika, tarragon, salt, and pepper. Add hot sauce to taste, cover, and chill for at least 1 hour in the refrigerator or 15 minutes in the freezer.
