This creamy dip—with hints of mustard, honey and tarragon—pairs perfectly with the sweet flavor of roasted veggies.
Save yourself some time by cutting the veggies and making the dip up to 2 days ahead. Refrigerate the dip tightly covered and the veggies in resealable food-storage plastic bags.
Pressed for time? Purchase some of the veggies at the deli in your supermarket, and purchase a prepared dip in the dairy case.
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