Roasted Vegetables with Tarragon Dip

Roasted Vegetables with Tarragon Dip Ingredients

1/2 lb Fresh green beans	1/2 c Mayonnaise or salad dressing
1 md Red or yellow bell pepper,	1/2 c Sour cream
2 c Fresh cauliflowerets	1/4 c Dijon mustard
1 tb Olive or vegetable oil	2 ts Honey
1/4 ts Peppered seasoned salt	1/2 ts Dried tarragon leaves
1 tb Fresh or 1/4 ts dried	Dash of salt
TARRAGON DIP:	Tarragon sprig, if desired

Instructions for Roasted Vegetables with Tarragon Dip

Heat oen to 450F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Prepare Tarragon Dip. Toss remaining ingredients; spread evenly in pan. Bake 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. 8 Servings. Tarragon Dip: Mix all ingredients except tarragon sprig until well blended. Cover and refrigerate until serving time. Garnish with tarragon sprig. Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Holiday Appetizers. Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin" on Dec 22, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Cauliflower	Dijon Mustard	Honey
Mayonnaise	Sour cream	Tarragon	Vegetable oil
Yellow Bell Pepper

Appetizers Christmas New years Mayo Sour cream Bean Cream Bell pepper Mustard Tarragon Green beans Vegetables

for flavor and categorization

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