Ingredients
1 pound each baby carrots and beets, poached or steamed, cooled and arranged on a platter.
DIP:
1 1/2 cups yogurt
1/2 cup mayonnaise
2 large cloves garlic, minced
2 Tbspns chopped fresh tarragon leaves or 1 Tbspn dried
1/4 tspn salt
2 Tbspns red wine vinegar
1 Tbspn sugar or honey
Preparation
Blend together the dip ingredients and taste for seasoning. Allow dip to stand for 1/2 hour to blend flavors and serve with baby carrots and beets as a first course or appetizer. Leftover dip can also be used as a salad dressing
