Tarragonmayonnaisedip Recipes

TANGY TARRAGON DIP WITH SHRIMP

Steps:

• Bring a medium saucepan of lightly salted water to a boil. Add shrimp and cook until just pink and opaque in the center, about 3 minutes.
• Drain shrimp, and rinse under cool water.
• Peel and devein shrimp, and transfer to a food processor. Add greern onions, shallot, and tarragon; using pulse, process shrimp until finely chopped.
• Transfer shrimp mixture to a medium bowl.
• Mix the mayonnaise, sour cream, Worcestershire sauce, and hot pepper sauce, if using.
• Add salt and pepper,to taste.
• Cover and chill for at least 2 hours.
• Can be made a day ahead of time.

TARRAGON BREAD DIP

Steps:

• Process all ingredients (except mayonnaise and bread) in a food processor.
• Fold in mayonnaise.
• Chill for a minimum of 4 hours (or even better overnight) for the flavors to meld.
• Cut off the top 1/3 of the bread loaf.
• Hollow out the bread loaf using a small knife or by tearing out with your hand, leaving about 1/2" of bread for the bowl.
• Break the bread 'lid' and the bread pieces torn out of the center into bite-sized pieces.
• Fill the hollowed out crust with the dip.
• Place on the center of a tray with the bite-sized bread around the edges.
• I double (and sometimes triple) the dip recipe for parties and buy an extra loaf of sourdough to cut up for dipping.

TARRAGON MAYONNAISE

Steps:

• To make mayonnaise
• Combine all ingredients in bowl and mix well. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

ARTICHOKE AND TARRAGON DIP

Steps:

• Combine all ingredients and place in a 3-cup ovenproof baking dish or casserole.
• Bake in a preheated 350F oven until heated through, about 30 minutes.
• Serve with raw vegetables, chips, or crackers.

TARRAGON VEGETABLE DIP

Steps:

• In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended.
• Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.

TARRAGON MAYONNAISE DIP

Steps:

• Combine all ingredients thoroughly.
• Makes about 1 3/4 cups.
• Variation: For spicer version of this dip, add 1/2 tsp. red pepper flakes, hot pepper sauce, or horseradish to taste, and even 1 Tbs. of Brandy if you please.