1 pint sour cream
6 tablespoons honey
2 tablespoons thawed, undiluted orange juice
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.
Tip: 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.