Bees in the Garden Veggie Dip

We love this fresh and light dip that we found on the National Honey Board recipe page! We made a a single substitution using our own Jalapeno Honey Mustard instead of Dijon. Great as a dip for fresh cut veggies from the farmers market... we even used it for some sandwiches and wraps! Enjoy!

INGREDIENTS

1 pint - sour cream

6 T - WBCo. Honey

2 T - orange juice, thawed, undiluted

2 T - WBCo. Jalapeno Honey Mustard (or Dijon)

1 T - cream-style horseradish

2 tsp. - rosemary, crushed

1 tsp. - chervil, crushed

1 tsp. - basil, crushed

3/4 tsp. - salt (to taste)

1/2 tsp. - white pepper (black works too, to taste)

1/4 tsp. - garlic powder

1/2 cup - feta cheese, finely crumbled

DIRECTIONS

In a medium bowl, combine all ingredients; mix well.

Refrigerate at least one hour to allow flavors to blend.

Stir before using and serve with vegetables, smearing on sandwich or a wrap.

NOTE: Fresh herbs or dried herbs work equally well.