1In blender, place dip ingredients. Cover; blend on high speed until smooth. Spoon into small bowl. Cover; refrigerate at least 15 minutes to blend flavors.
2Meanwhile, in 4-quart Dutch oven, heat 2 quarts water to boiling. Add vegetables; cook about 2 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry.
3Serve dip with vegetables.