Title: Baby Shrimp and Tarragon Mustard
Categories: Appetizer Dip Seafood
Yield: 4 Servings
| 2 | ts | Dijon Mustard |
| 1 | ts | Lemon Juice |
| 1 1/2 | ts | White Wine Vinegar |
| 2 | ts | Fresh Tarragon, Chopped |
| 2 | ts | Dried Tarragon, Crushed |
| 1 | c | Mayonnaise |
| 3/4 | c | Baby Shrimp |
| 1/2 | c | Sour Cream |
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the
mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and
chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
From: Syd's Cookbook.