Basil-Dijon Sauce

• 3-3/4 qt. sour cream
• 1 qt. GREY POUPON Classic Dijon Mustard
• 2-1/4 cups Fresh parsley, chopped
• 1/4 cup dried basil leaves
• 2 Tbsp. onion powder

1. Mix sour cream, mustard, parsley and onion powder with wire whisk until well blended; cover.
2. Refrigerate at least 2 hours or overnight.
3. Spoon 1/4-cup (2 oz.)
4. portion of sauce over each 4- to 6-oz.
5. serving of hot grilled or broiled salmon, tuna, pork chops or chicken breasts.

sour cream, poupon, fresh parsley, basil, onion powder

Taken from www.kraftrecipes.com/recipes/basil-dijon-sauce-97213.aspx (may not work)