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
Ingredients
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2 cups
Sour Cream
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1 tablespoon
sweet paprika
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2 tablespoons
Fresh Chives, finely minced
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1 teaspoon
salt
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1 teaspoon
tarragon (dried)
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1
clove garlic, finely minced
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1/4 teaspoon
ground black pepper
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2 tablespoons
Prepared Horseradish
Directions
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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.
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