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.