Bees in the Herb Garden Dip or Dressing
YIELD: Makes 20 (2 T) servings
500ml sour cream
1⁄2 cup honey
2 tablespoons orange juice
2 tablespoons Dijon mustard
2 teaspoons cream-style horseradish
2 teaspoons rosemary, crushed
1 teaspoon chervil, crushed
1 teaspoon basil, crushed
3⁄4 teaspoon salt
1⁄2 teaspoon white pepper
1⁄4 teaspoon garlic powder
Combine all ingredients and mix well. Refrigerate, covered for several hours to blend the flavours. Stir before using.
Use as a dip for chips, prawns, ham cubes, vegetable dippers, olives and pineapple pieces. Use as a salad dressing for green and fruit salad.
Cooking Tip: Honey is a humectant, which means it attracts and retains moisture. Honey is a perfect ingredient to add to baked goods because it helps them stay fresh and moist longer.
Tip 2: If using honey by itself as a barbeque baste, wait until just before the meat is ready to eat before brushing on the honey. This way, the honey will not caramelize and burn.
Please Note: Honey should not be fed to infants under one year of age. Recipes are courtesy of the National Honey Board et al. Visit www.honey.com