This weekend we had a work party (matt's, not mine) that needed a snack or appetizer and I immediately thought of these veggie cups. They are all over Pinterest, so I don't have a link, but you get the idea...dip on the bottom, veggies on top, all in a little cup making them easy party food. I used peppers, sugar snap peas, and carrots for the veggies and played around with a tarragon dip recipe until I think I got it pretty close to a restaurant version that I love! I used dried tarragon (because that is what I had), but you should use fresh if you can.
8oz cream cheese, softened
7-8T sour cream
5t dry tarragon
2t garlic (4ish cloves)
Mix together in blender until smooth (and desired consistency). Makes enough for 10 dip cups (about 2-3T per cup)
Claire Bidwell Smith as I forgot to snap a pic of mine}
I also made these Spinach Crescent Rolls this weekend. They were going to be an appetizer at a party, but plans changed and so they became our dinner instead. I somehow got things screwed up in mind and in doubling the recipe, I did not double all of the recipe. So...they were not done right, but they were still really yummy! I will definitely make these again for our family or for a party. Yum!