Remoulade with Vegetable Crudites

1/2 c Creole or brown mustard

1/2 c Salad oil

1/4 c Catsup

1/4 c Cider vinegar

1/4 ts Tabasco sauce

2 tb Finely chopped celery

2 tb Finely chopped onion

2 tb Finely chopped green pepper

Cherry tomatoes Mushroom slices Cucumber slices Celery slices Carrot slices 1. Combine mustard, oil, catsup, vinegar, Tabasco and chopped

vegetables; cover and chill. 2. Serve dip with whole and sliced vegetables.