Ingredients

• 1 pouch (48 g) of Chef LELARGE Fine Cuisine Dill and Lemon Sauce Mix
• 375 ml (1 1/2 cups) of sour cream
• 1 finely chopped garlic clove
• 45 ml (3 tablespoons) of lemon juice

Directions

1. In a bowl, whisk together the White Wine Suprême sauce mix, sour cream, mayonnaise, fine herbs mix (thyme, oregano, rosemary, basil, marjoram, parsley) and chives.
2. Cover and refrigerate 2 hours.
3. Serve with crudités.

Tips and advices

This dip goes really well with chicken or shrimp cooked in a Chinese or bourguignonne fondue!