veggies & dip
- Categories
- Vegetables
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 3 eaches | Cucumbers, cut in sticks |
| ¼ pounds | Mushrooms, whole |
| ½ each | Bunch celery, cut in sticks |
| ½ each | Bunch carrots, cut in sticks |
| ½ pounds | Cherry tomatoes, whole |
| ½ each | Head cauliflower, broken int |
| 2 eaches | Green peppers, cut in sticks |
| 3 eaches | Zucchini, cut in sticks |
| ½ each | Bunch green onions, trimmed |
| 1 cup | Buttermilk |
| 1 cup | Mayonnaise |
| 1 pack | Dressing mix |
VEGETABLES
DIP
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.
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