Lemon-tarragon Dip

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Serves: 4,Yield: 1cups of dip
  • About This Recipe

    “This is an adopted recipe. That I tweeked. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Cucucmbers, Yellow and Green sliced Zucchini, Carrots….”


  • 4teaspoonsfresh tarragon, chopped
  • 1teaspoonlemon juice
  • 1cupmayonnaise
  • 2teaspoonscapers, rinsed and drained
  • Directions

  • Mix all the ingredients, blending well.
  • Cover and chill.
  • Reviews

  • “I made this as directed, though I cut it down to 1/4 cup. It was nice as a dip for some mini bell peppers as well as some wheat crackers, and would also be good with carrots or cucumbers, or maybe on top of some grilled tuna or salmon. I’m sure there are many more uses that I haven’t thought of yet! 🙂 Thanks for sharing!”

  • “Pretty good but I think the capers tasted a little strange in this.I’m gonna try to spread this on a piece of bread, cover it in cheese and bake it.I think that’ll be awesome. Rated for ZWT III”

  • “Very good dip but thought it had too much lemon – maybe the capers added to the lemon flavor more than I expected. Thanks for sharing!”

  • “Harvested my fresh tarragon and made this today (my tarragon was very sparse this year unfortunately). The dip was very good with carrot sticks, celery sticks and green pepper strips. I imagine it might work well with chicken fingers, too.”