Honey Mustard Dip

By craftsks1

Ingredients

• 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

Preparation

Step 1

Mix first five ingredients together in a bowl.

Slowly whisk in oil.

Season to taste with salt and pepper.

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