Tarragon Lemon Dip

Here's the dip that Peg loved, it's from http://www.foodnetwork.com/ , I changed the tarragon to chives and basil, a little italian parlsey (the herbs I had growing), plus I changed the 1 c. mayo to 1/2 c mayo, 1/4 cup sour cream, 1/4 c. Greek natural yogurt. Served with Trader Joes sugar snap peas.


Asparagus and Green Beans with Tarragon Lemon Dip
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Triple Dip

1 pound asparagus, trimmed 1 pound fresh green beans, trimmed Salt 1 cup mayonnaise 1 lemon, zested and juiced 1 small shallot, finely chopped 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish 2 tablespoons chopped parsley leaves, plus sprigs for garnish Few grinds freshly ground black pepper
Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.