Title: Veggies and Dip
Categories: Vegetable
Yield: 12 Servings
| VEGETABLES |
| 3 | | Cucumbers, cut in sticks |
| 1/4 | lb | Mushrooms, whole |
| 1/2 | | Bunch celery, cut in sticks |
| 1/2 | | Bunch carrots, cut in sticks |
| 1/2 | lb | Cherry tomatoes, whole |
| 1/2 | | Head cauliflower, broken int |
| 2 | | Green peppers, cut in sticks |
| 3 | | Zucchini, cut in sticks |
| 1/2 | | Bunch green onions, trimmed |
| DIP |
| 1 | c | Buttermilk |
| 1 | c | Mayonnaise |
| 1 | pk | Dressing mix |
Arrange the vegetables on a tray. Chill 1 hour before serving. Combine
dip ingredients and place in serving bowl. Ready to serve. For a low
calorie dip, substitute lo-fat creamed cottage cheese for the mayonnaise.
Serves 12 or more.