Crudite Platter

Vegetable Suggestions:

1/4 pound green or wax beans, ends trimmed
1 to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets
1/2 pound asparagus, stalks peeled, woody ends trimmed
1/2 pound fresh sugar snap peas
1 fennel bulb, trimmed, sliced vertically into 1/4-inch wedges
1 red bell pepper, trimmed, seeded, and cut into strips
1 yellow bell pepper, trimmed, seeded, and cut strips
1 bunch radishes (about 10) (with greens attached), washed
4 medium carrots, cut into 4-inch-long sticks
1 to 2 small zucchini or summer squash, cut into spears
1 bunch scallions (white and green), trimmed
1 medium cucumber, peeled if waxed, cut into spears
1 cup cherry or grape tomatoes

Dip Suggestions:

*Mom's Cauliflower Dip
*Christel's Cumin-Dill Dip
*Ranch Style Dip
*Blue Cheese Dressing
*French Onion Dip
*Avocado Buttermilk Dressing
Creamy Parmesan Dip
*Hummus

Tip: instead of serving the dip in bowls, make a
bowl by carving out a head of red cabbage, or
use peppers by slicing off the top and removing
the seed.