| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Swiss |
March 1993 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Dijon-style mustard |
| 3 |
tb |
Sour cream |
| 1/4 |
ts |
Dried tarragon; crumbled |
| 1/2 |
c |
Thinly sliced scallion |
| 2 1/2 |
c |
Coarsely grated Swiss cheese; (about 1/2 pound) |
| 1/2 |
c |
Chopped walnuts; toasted lightly and |
|
|
; cooled |
|
|
Crackers as an accompaniment |
INSTRUCTIONS
In a bowl whisk together the mustard, the sour cream, the tarragon, the
scallion, and pepper to taste, add the Swiss cheese and the walnuts, and
combine the mixture well. Serve the mixture with the crackers.
Makes about 2 1/2 cups.
Gourmet March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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