Mix all the dip ingredients in bowl and season to taste. The dip will keep for up to a week in the refrigerator.
Blanch the vegetables, except tomatoes for 8 - 10 minutes before serving for best results. To blanch, boil water with a teaspoon of baking soda, add vegetables and cook for 30 seconds.
Remove and immediately place in an ice bath, drain and remove quickly to prevent becoming soggy.
Arrange the vegetables on a serving plate with the dip. Top with fresh herbs.