Directions

1. 1

   In a small bowl, whisk the crème fraîche, mayonnaise, yellow mustard, Cape Hatteras Smoky Seafood Rub, and Freeze Dried Chives together until smooth.

2. 2

   Cover and refrigerate at least 30 minutes before serving — the rest gives the dried herbs and spices time to soften and bloom. Sour cream works beautifully in place of the crème fraîche.

3. 3

   Spoon into a small dish and serve as a dip for grilled sausages, roasted potatoes, or steamed vegetables. Lovely as a sandwich spread, or thinned with a splash of buttermilk or milk for a pourable dressing over greens or pasta salad. Makes 1½ cups.