Veggie Basket with Smokey Ranch Dip |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
1 cup sour cream |
1 cup mayonnaise |
1/4 cup heavy cream |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon garlic powder |
1 teaspoon onion powder |
2 1/2 teaspoons salt |
1 teaspoon black pepper |
2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika) |
2 teaspoons honey |
1 large bell pepper, hollowed out for presentation |
green beans |
asparagus spears |
broccoli florets |
rainbow carrots |
baby yellow carrots |
baby heirloom tomatoes |
baby fennel, sliced |
icicle and big red radishes |
cucumbers, sliced |
jicama, peeled and cut into sticks |
yellow summer squash, cut into coins |
purple bell peppers, seeded and cut into strips |
Directions:
1. Smokey Ranch Dip:
2. Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed. Refrigerate until ready to use. Scoop into a hollowed out bell pepper to serve.
3. Veggie Basket:
4. Bring a large pot of boiling salted water to a boil. Drop the green beans, asparagus spears, and broccoli florets, 1 vegetable at a time, into the boiling water and cook for 1 to 2 minutes or until tender. Immediately remove vegetables to a bowl of ice water to stop the cooking. When cool, drain completely.
5. Arrange blanched vegetables and all other vegetables as desired on a platter. Serve with the dip.
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