Lemon-tarragon Dipappetizers, dips, vegetables 4 tablespoon fresh tarragon; chopped, or 4 teaspoon dried tarragon; crushed 1 teaspoon lemon juice 1 cup mayonnaise 2 teaspoon capers Mix all the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow Zucchini, Carrots |
