Makes 10 servings
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup milk
4 teaspoons tarragon vinegar (recipe below)
1 teaspoon sugar
3/4 teaspoon fresh tarragon
3/4 teaspoon salt
1/8 teaspoon pepper
romaine lettuce leaves
carrot sticks
Chinese pea pods
cauliflower
zucchini slices
In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate.
To serve, line a plate with the Romaine leaves. Arrange vegetables and bowl of dip on the plate.
If dip becomes too thick upon refrigeration, stir in a little milk until it reaches dipping consistency.
Tarragon Vinegar
Makes 1 quart
1 pint cider vinegar
1 pint white vinegar
3 tablespoons dry tarragon
Place dried tarragon in a clean glass jar. Bring vinegar to a light boil and pour into jar (over the tarragon). Do not cap. Let cool
If the jar has a metal lid, place plastic wrap over jar before putting on lid so the vinegar does not come into contact with any metal. Place in a dry, dark area (cupboard).
After 2 weeks strain the tarragon vinegar through cheesecloth and pour into new clean jar or glass bottle. Add a stem or two of fresh tarragon to the vinegar for a garnish.
Pretty basic simple recipe, easy to make and great to use!