Name: Herbed Dip With Baby Vegetables
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons chopped fresh parsley; 1 tablespoon finely chopped sweet onion; 1 tablespoon chopped fresh dill; 1 teaspoon Beau Monde seasoning; 1 teaspoon hot sauce; 1/2 teaspoon salt; 1 pound thin fresh asparagus; 1/2 pound haricots verts (tiny green beans), trimmed

Servings: 4 persons

1 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped sweet onion
1 tablespoon chopped fresh dill
1 teaspoon Beau Monde seasoning
1 teaspoon hot sauce
1/2 teaspoon salt
1 pound thin fresh asparagus
1/2 pound haricots verts (tiny green beans), trimmed

1
Stir together first 8 ingredients in a small bowl until well blended. Cover and chill 4 to 24 hours.
2
Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 6-inch pieces, reserving any remaining end portions for another use. Cook asparagus in boiling water to cover in a large saucepan 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Repeat procedure with haricots verts. Place vegetables in zip-top plastic bags; seal and chill until ready to serve. Serve mayonnaise mixture with chilled vegetables.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Herbed Dip With Baby Vegetables

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