Crudites

FOR SOUR CREAM DIP: Combine all the ingredients in a bowl and mix well. Chill for at least 1 hour before serving.

FOR VEGETABLES: With a fork, scrape down the length of the cucumber to create a ridged pattern, then cut into 1/4-inch slices. Cut the celery and peppers into 2-3-inch long sticks. Blanch the broccoli, corn, snow peas and carrots in boiling water for 1 minutes. Drain, refresh in cold water and drain again. Remove the broccoli stem and discard. Cut the bushy green part into bite-size pieces. Arrange all the vegetables on a serving platter. Cover with damp paper towels, then wrap in plastic wrap and refrigerate until ready to serve.

FOR HERB DIP: Place the mustard in a bowl and whisk in the vinegar. Gradually whisk in the oil before adding the herbs and seasoning with salt and freshly ground black pepper. Serve the vegetables with the dips on the side.