Herbed Egg Dip (Makes about 1 cup/250 mL) 4 hard-cooked eggs, peeled 1/3 cup (75 mL) plain yogurt 2 tbsp (30 mL) light mayonnaise or salad dressing 1 tsp (5 mL) Dijon mustard Seasoning mix (see below) In a food processoror blender, puree or finely chop eggs. Blend in yogurt, mayonnaise, mustard and seasoning blend. Cover and refrigerate until serving time. Serve with raw vegetables, pita bread, baguette slices or crackers. Serve within 3 days. Seasoning Mix 3/4 tsp (3 mL) dried dill 1/2 tsp (2 mL) dehydrated onion 1/4 tsp (1 mL) dried basil 1/4 tsp (1 mL) garlic powder 1/4 tsp (1 mL) salt 1/8 tsp (0.5 mL) cayenne pepper Combine seasonings in a small bowl; stir until blended. Use as directed above.