Veggie Basket with Smokey Ranch Dip


smokey ranch dip:
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
2 teaspoons honey
1 large bell pepper; hollowed for dip

veggie basket:
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 & cut in sticks
yellow summer squash; sliced
purple bell peppers; cut in strips

Smokey Ranch Dip:
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.

Veggie Basket:
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.

Arrange blanched vegetables and all other vegetables as desired on a platter. Serve with the dip.

Source: Dan Smith and Steve McDonagh

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