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Bees in the Herb Garden Dip

Bees in the Herb Garden Dip

Makes 20 (2 Tablespoon) servings


  • 1 pint sour cream
  • 6 Tablespoons honey
  • 2 Tablespoons orange juice, thawed, undiluted
  • 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; mix well. Refrigerate, covered, several hours to blend flavors. Stir before using.


Serving Suggestion: Use as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks. Use as a salad dressing for green and fruit salads.


Recipes from The National Honey Board