Tarragon...making the most of a mix

Dried tarragon is not something I always have on hand, even though it tastes good in a white sauce.  It's probably not on most people's basic-pantry lists.

But I did buy some before Christmas, because I needed it for two different kinds of dressing mix intended for gifts--Tarragon Dressing Mix and Dilled Dressing Mix.  The recipes came from Diane Phillips' book The Perfect Basket.  (Ours is older than the edition shown there.)

After making up our food baskets, I had some of the tarragon mix left.  The trouble is, hardly anyone here likes homemade salad dressing.  Mr. Fixit is strictly a bottled Thousand Island fan, and the girls often don't use any dressing at all.

So what to do with this mixture?  Or with any other similar herb or salad dressing mixture that doesn't exactly suit your style?

1.  Mix it with sour cream, yogurt, tofu, etc. for a dip or to serve on potatoes.
2.  Use instead of Italian seasoning for things like soup, spaghetti sauce/chicken cacciatore, and meatloaf.  This works very well for us, since two Squirrels are allergic to the rosemary that's usually included in commercial Italian seasoning.
3.  Use in white sauce instead of plain tarragon.
4.  ??  (I'm still finding ways to use it up.  It did make a lot.)

The recipe for the Perfect Basket dressing mix is:  1/2 cup dried tarragon, 1/4 cup dried thyme leaves, 2 tbsp. dry mustard, 2 tsp. salt (can be reduced), 1 tsp. freshly ground pepper.  Shake it up before using.