1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1/4 c. milk
4 tsp. tarragon vinegar
1 tsp. sugar
3/4 tsp. tarragon
3/4 tsp. salt
1/8 tsp. pepper
Carrot sticks
Chinese pea pods
Romaine lettuce leaves
Cauliflowerets
Zucchini slices

In a 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.

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 dipping consistency. Serves 10.