Vegetable Crudite with Tarragon Mustard Dip

Choose the best vegetable you can get and try to vary the colour.  You can also use this dip for shrimp and chicken.  From Food and Drink 2011

1/2 cup sour cream
1/2 cup mayonnaise
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp grainy Dijon mustard
1/4 tsp each salt and freshly cracked pepper
1 tbsp finely chopped tarragon

Vegetables can include: radishes (trimmed and halved) blanched snap peas, sweet bell pepper strips, small carrots and asparagus spears

1. In a bowl, combine sour cream, mayonnaise, lemon zest and juice, mustard, salt, pepper and tarragon.  Cover and refrigerate for 1 hour and up to 2 days.
2. To serve, spoon a scant 1/4 cup into a small stemless Martini glass.  Stand glass on a plate and arrange fresh vegetables around plate.