1 cup Hellmann’s mayonnaise
½ cup Dijon Mustard
1 tablespoons whole-grain Dijon mustard
½ teaspoon granulated garlic
Fresh ground pepper
Assortment of cut raw vegetables, such as carrots, celery, white mushrooms, sweet red and yellow peppers, broccoli, cauliflower, blanched sugar snap peas, asparagus, etc.
Mix mayonnaise with mustards until creamy and well combined. Add garlic and pepper to taste. Refrigerate, covered, until ready to use. Serve with assorted crudities (raw veggies).
Yields 1 ¾ cups
Recipe by Elizabeth Karmel