Crudités with Buttermilk Dip
June, 2001

Serves 12 / A colorful and tasty way to showcase summer's produce.

1 each red, orange and green bell peppers
4 carrots
3 stalks celery
1 English cucumber
6 radishes
1 medium zucchini
1 cup snow peas
1 cup sugar snap peas
1 cup yellow pear-shaped cherry tomatoes
1 bunch asparagus
1 bunch broccoli florets
1 cup French green beans

BUTTERMILK DIP
1 cup light mayonnaise
2 tablespoons light sour cream
1 cup buttermilk
2 cloves garlic, minced
1 tablespoon fresh dill, minced
1 tablespoon chives, minced
Dash of salt, to taste
Freshly ground black pepper, to taste

1. Wash and slice bell peppers, carrots, celery, English cucumber, radishes and zucchini into bite-size pieces. Wash and trim snow peas, sugar snap peas and yellow pear-shaped cherry tomatoes and leave whole.
2. For asparagus, broccoli florets and French green beans, immerse in boiling water for 1-2 minutes. Submerge immediately in ice water; drain and chill.
3. For dip, whisk together all ingredients until well blended and chill.
4. Arrange vegetables on large platter. Place dip in bowl in center of platter and serve.

Calories 135,Fat 7,Perfat 46,Cholesterol .4,Carbo 14,Protein 5