Herbed Vegetable Dip

Herbed Vegetable Dip

• 1 cup mayonnaise

• 1/4 minced parsley

• 1/2 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp salt

• 1/4 tsp black pepper

• 3 tbsp lemon juice

• 2 tbsp stone ground mustard

• 3 halves sun dried tomatoes (not packed in oil)

• 1/4 boiling water

• pinch cayenne (optional)

• selection of vegetables for dipping: peppers/cucumber/celery/carrots/sugar snap peas/cherry tomatoes etc.

1. Place sun dried tomatoes in a heat proof dish and pour boiling water. Cover and let sit for 10 minutes. Drain, pat dry with paper towel, and chop finely. This should yield about 1 to 1 1/2 tablespoons.

2. In a medium bowl, combine first 8 ingredients. Add chopped sun dried tomatoes and cayenne. Stir to combine.

3. Refrigerate for 2 hours or overnight. Serve with your favorite vegetables.

Notes&Tips:

• If you're tired of dipping your vegetable in ranch dressing, try this alternative. It's easy to make and you probably have all the ingredients in your pantry already.

• The sun dried tomatoes I had were the halved ones. They also come whole or julienne. About one tablespoon chopped is what you want for this recipe. Three halves were sufficient to give me that amount.

• Refrigerating the dip allows the flavors to meld together and so tastes better.