2 T. chopped green onions
1 tsp. tarragon, crushed
2 T. vinegar
1- 8 oz. pkg. Philadelphia cream cheese, cubed
1/3 cup milk
1 T. lime juice
1 T. chopped chives
| | | Boil onion & tarragon in vinegar until vinegar is evaporated. Add remaining ingredients.Cook over low heat until sauce is smooth, stirring constantly. Serve over beef, fish, or eggs. Makes 1 cup Submitted by Holly Hoff |
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