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Baby shrimp and tarragon mustard

Servings: 4

Ingredients:

• 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

Instructions:

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.

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