Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Cream cheese,softened(8oz) |
| ½ cup | Mayonnaise |
| ¼ cup | Milk |
| 4 teaspoons | Tarragon vinegar |
| 1 teaspoon | Sugar |
| ¾ teaspoon | Tarragon |
| ¾ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| \N \N | Carrot sticks |
| \N \N | Chinese pea pods |
| \N \N | Romaine lettuce leaves |
| \N \N | Cauliflowerets |
| \N \N | Zucchini slices |
1. In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate. 2. To serve, line a large basket with a deep dish or foil. Arrange vegetables and bowl of dip in basket. If dip becomes too thick upon refrigeration, stir in a little milk until it reaches dripping consistency.