How to Make Tarragon Lemon Dip? – International Appetizer Recipes – Viji’s Food Recipes
30/07/2010 1 Comment
This zesty dip, rich vitamin C, goes well with unsalted chips, crisped celery, or blanched green beans.
Cheese – 8 ounces (at room temperature)
Sour cream or plain low-fat yogurt – 1 cup
Lemon juice – 3 tbsp or to taste
Fennel Seeds – 1/2 tsp (crushed)
Minced tarragon – 1/4 cup (Or) Dried tarragon – 2 tsp (crumbled)
Lemon – 1 slices (for garnish)
In a medium-size mixing bowl, cream together the cream together the cream cheese, sour cream and lemon juice with an electric beater or wooden spoon.
Blend in the fennel seeds and tarragon.
Transfer the mixture to a serving bowl and cover tightly.
Refrigerate for at least one hour or overnight. Can be refrigerated for up to 2 days.
Serve, if desired, garnished with the lemon slice.
Slit from the center outward and twisted into an S.
Serve with chips, crackers or crudités. Makes about 2 cups.