This was an appetizer I made for my Sauvignon Blanc Wine & Dine event. It’s a refreshing dip and a nice change from the traditional cocktail sauce.
Jumbo Shrimp w/Thyme infused cream dip
Tarragon Thyme Infused Cream
4 springs of thyme
2 teaspoons dried tarragon leaves
1- 16oz sour cream
Combine all the above ingredients and chill overnight.
Serve with steamed shrimp, in sandwiches or as a dip.
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