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