Preparation:
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. |