Ingredients:
3/4 cup sour cream
1/4 cup mayonnaise
3 Tbs. red onion, chopped
2 Tbs. lemon juice
1 Tbs. plus 1 tsp. capers
2 Tbs. dried tarragon
2 tsp. chopped lemon zest
1/2 tsp. onion powder
l/2 tsp. sugar
Pepper to taste
Preparation:
In a bowl, mix all ingredients; refrigerate for 2 hours.
Yield: 1-1/4 cups
Chef's Notes: - The dipping sauce can be prepared up to two days in advance and refrigerated.
- Serve this sauce with blanched asparagus spears. This is enough dip for about 48 spears.
Book: Favorite Appetizer Recipes
By Bristol Publishers
ISBN: 1558671749
Bristol Publishing Enterprises (1997)
14692 Wicks Blvd.
San Leandro, CA 94577
Phone: 800-346-4889
Fax: 510-895-4459 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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