1 pint sour cream
6 tablespoons honey
2 tablespoons orange juice, thawed, undiluted
2 tablespoons Dijon mustard
2 teaspoons cream-style horseradish
2 teaspoons rosemary, crushed
1 teaspoon chervil, crushed
1 teaspoon basil, crushed
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1. Combine all ingredients; mix well. Refrigerate, covered, several hours to blend flavors. Stir before using.
Makes 20 (2 tablespoon) servings.
Use this terrific tasting, creamy concoction as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks. Or as a salad dressing for green and fruit salads.