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Herb Dip for Crudités

10 min.0 min.6-12
  • 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
Herb Dip for Crudités
 
White Wine Supreme sauce
White Wine Suprême Sauce

 

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!