Creamy Tarragon Dressing and Dip

A salad dressing or dip with cream cheese, tarragon and tahini.

This is the Myra’s Dionysus version of ranch dressing. It’s creamy, it’s thick and it makes a great dip. I also discovered that it is the sauce that flavored a rice entrée from the restaurant called “Tahini and Yogurt.” You can find that recipe here.

I have an herb garden in my back yard that I have used over the years as a chef. I have a great tarragon plant that comes back every year. Fresh tarragon is so much better than dried, so I try to use fresh tarragon whenever I can. When using fresh herbs instead of dried, always figure 3 times the amount of fresh to dried. So instead of 2 teaspoons of dried herbs, you would use 3 tablespoons of fresh.

Creamy Tarragon Dressing and Dip

Salad dressing or dip with cream cheese, yogurt, tahini and tarragon.

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Prep Time 20 minutes mins

Course Salad

Cuisine American

Servings 3 cups

Equipment

• 1 food processor
• knife, cutting board, measuring cups

Ingredients

  

• 1/3 cup onion
• 1/2 teas. salt
• 2 teas. dried tarragon OR 2 TBLS fresh tarragon leaves
• 1 teas. black pepper
• 1 1/2 teas. lemon juice
• 1 1/2 teas. balsamic vinegar
• 1 1/2 teas. sherry
• 2 TBLS cider vinegar
• 1 TBLS (rounded TBLS) Dijon mustard
• 5 oz. cream cheese, cut in pieces
• 1 cup yogurt
• 1/4 cup tahini
• /12 cup olive oil
• 3/4 cup milk

Instructions

 

• Process 1/3 cup of onion until fine. If you are using fresh tarragon process at the same time as the onion.
• Add salt, dried tarragon (if using), black pepper, lemon juice, balsamic vinegar, sherry cider vinegar, mustard and cream cheese. Process for 20 seconds.
• Add yogurt and tahini. Process for 15 seconds.

  Leave processor on and slowly add the olive and and milk until you have a thick consistency.

  Use as a dressing, a dip or with rice.

Keyword Cream cheese, onion, plain yogurt, tahini, tarragon