1/2 cup mayonnaise
1/2 cup low fat sour cream or plain low fat yogurt
1/2 cup English cucumber, chopped
1/2 cup radish, coarsely chopped (optional)
1/4 cup prepared horseradish
1 tbsp. fresh dill, chopped OR
1tsp. dried dill weed
1 tsp. mustard
Choice of raw vegetables, julienne carrots, broccoli bouquets, cauliflower bouquets, ect.

Yields 1 1/3 cups.

From Leona's Kitchen

Combine all of the ingredients, except the vegetables, in a med. sized bowl and mix well.

Cover and refrigerate for 1 to 2 hours, to allow the flavors to blend completely.

Serve with vegetables.