BABY CARROS AND BEETS WITH TARRAGON YOGURT DIP

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BABY CARROS AND BEETS WITH TARRAGON YOGURT DIP image

Categories     Vegetable

Number Of Ingredients 9

1 pound each baby carrots and beets, poached or steamed, cooled and arranged on a platter.
DIP:
1 1/2 cups yogurt
1/2 cup mayonnaise
2 large cloves garlic, minced
2 Tbspns chopped fresh tarragon leaves or 1 Tbspn dried
1/4 tspn salt
2 Tbspns red wine vinegar
1 Tbspn sugar or honey

Steps:

  • Blend together the dip ingredients and taste for seasoning. Allow dip to stand for 1/2 hour to blend flavors and serve with baby carrots and beets as a first course or appetizer. Leftover dip can also be used as a salad dressing

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