Herb Dip for Crudités

Ingredients

• 1 pouch (39 g) of Chef LELARGE Fine Cuisine White Wine Suprême Sauce Mix
• 150 ml (2/3 cup) of sour cream
• 150 ml (2/3 cup) of light mayonnaise
• 30 ml (2 tablespoons) of fresh or dried fine herbs mix (thyme, oregano, rosemary, basil, marjoram, parsley)
• 30 ml (2 tablespoons) of chopped chives

Directions

1. In a bowl, whisk together the White Wine Suprême sauce mix, sour cream, mayonnaise, fine herbs mix (thyme, oregano, rosemary, basil, marjoram, parsley) and chives.
2. Cover and refrigerate 2 hours.
3. Serve with crudités.

Tips and advices

This dip goes really well with chicken or shrimp cooked in a Chinese or bourguignonne fondue!