Creamy Tarragon Dip
Submitted by BOON
Blended cream cheese and mayo dip spiked with tarragon vinegar and dried tarragon for a French-inspired flavor. Serve chilled with carrot sticks, snow peas, and cauliflower for an elegant crudite spread.
YIELD
10 servingsPREP
15 minCOOK
20 minREADY
15 minTarragon is one of those herbs that instantly makes everything taste more refined, and this dip is no exception.
Cream cheese and mayonnaise get blended silky smooth with tarragon vinegar, dried tarragon leaves, and a pinch of sugar that balances the herb’s slightly anise-like bite.
Serve it in a basket surrounded by carrot sticks, snow peas, cauliflower florets, zucchini slices, and romaine leaves for scooping.
It’s the kind of appetizer that looks effortless but tastes like you have a secret.
Pro Tips
- Tarragon vinegar is the star here. Don’t substitute plain white vinegar or you’ll lose the whole flavor profile.
- Blend everything until truly smooth. Any lumps of cream cheese will stand out.
- If the dip thickens too much in the fridge, stir in a splash of milk to loosen it back up.
- Make it a day ahead so the tarragon flavor has time to develop and deepen.
Ingredients
Directions
In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth.
Pour mixture into small bowl.
Cover and refrigerate.
To serve, line a large basket with a deep dish or foil.
Arrange vegetables and bowl of dip in basket.
If dip becomes too thick upon refrigeration, stir in a little milk until it reaches dripping consistency.
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