Herb Dip for Crudités

Herb Dip for Crudités


Portions: 6-12

Preparation time:
10 minutes


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!