Remoulade with Vegetable Crudites

• 1/4 c Creole or brown mustard
• 1/4 c Salad oil
• 1/8 c Catsup
• 1/8 c Cider vinegar
• 1/4 ts Tabasco sauce
• 2 tb Finely chopped celery
• 2 tb Finely chopped green pepper
• Cherry tomatoes
• Cucumber slices
• Celery slices
• Carrot slices

Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables. Cover and chill. Serve dip with whole and sliced vegetables.