Honey Mustard Dip

This dip works well with blanched fresh vegetables such as pea pods, asparagus, carrots, and ( not blanched) zucchini slices. Leftovers of this dip would work well as a salad dressing.

5 tablespoons Dijon mustard
1/3 cup fresh lemon juice
1/3 cup honey
1/4 cup white vinegar
1/3 cup chopped dill
1/2 cup Olive oil

1. Mix first five ingredients together in a bowl.

2. Slowly whisk in oil.

3. Season to taste with salt and pepper.

4. Can be made 1 day ahead. Return to room temperature and whisk again before serving.

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