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Author Notes: When I was a kid, I didn't care much for vegetables, but I liked carrots & celery (before I knew they were called crudite). I loved them even more when Mom made a version of this for guests! I've taken out a few things and substituted fresh for dried in a few of the ingredients, but I still love this. —Queen of Spoons
Makes 2 cups
- 2 cups Sour Cream
- 1 tablespoon sweet paprika
- 2 tablespoons Fresh Chives, finely minced
- 1 teaspoon salt
- 1 teaspoon tarragon (dried)
- 1 clove garlic, finely minced
- 1/4 teaspoon ground black pepper
- 2 tablespoons Prepared Horseradish
- Combine all ingredients and let sit for at least an hour. It's even better if left overnight and stirred right before serving. Serve with goodies to dip -- crudite, chicken tenders, etc.
- This recipe was entered in the contest for Your Best Dip